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Beet, Chickpea and Almond Dip

Beet, Chickpea and Almond Dip Recipe

Bon Appetit magazine-unknown date
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Prep Time 10 mins
Cook Time 12 mins
Course Appetizer
Cuisine Vegetarian
Servings 1 cups aprox.
Calories 319.7 kcal

Ingredients
  

  • 1 large beet, peeled and cutinto 3/4-inch cubes (ora few small)
  • 1 cup drained canned garbanzo beans (chickpeas)
  • 3/4 cup extra virgin olive oil
  • 1/4 cup slivered almonds
  • 5 garlic cloves, peeled
  • 1 1/2 teaspoons red wine vinegar

Instructions
 

  • Cook beets in a medium saucepan of boiling salted water until tender, about 12 minutes. Drain and place into food processor, add garbanzo benas, almonds, oil and garlic and blend until smooth. Add vinegar and blend, then season to taste with salt and pepper.
  • Serve with pita chips or veggies for dipping.

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Nutrition

Serving: 62gCalories: 319.7kcalCarbohydrates: 11.6gProtein: 3.2gFat: 29.8gSaturated Fat: 4gSodium: 127mgFiber: 2.5gSugar: 0.9g
Keyword < 30 Mins, Easy
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