Directions:
- Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired. Transfer dip to medium bowl. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
- Preheat oven to 400°F. Brush pita breads on both sides with oil; sprinkle lightly with salt and pepper. Cut each bread into 8 wedges. Arrange wedges on rimmed baking sheets. Bake until lightly brown and crisp, about 12 minutes. Cool chips on sheets.
- Place dip in center of platter. Surround with chips and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1075.1 Kcal (4501 kJ) | ||
| Calories from fat | 917.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 101.96g | 157% | |
|---|---|---|---|
| Sodium | 309.46mg | 13% | |
| Potassium | 349.89mg | 7% | |
| Total Carbs | 34.55g | 12% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 12.82g | 26% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 2mg | 11% | |
| Calcium | 112.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 416.7 Kcal (1745 kJ) | ||
| Calories from fat | 355.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.52g | 157% | |
|---|---|---|---|
| Sodium | 119.95mg | 13% | |
| Potassium | 135.62mg | 7% | |
| Total Carbs | 13.39g | 12% | |
| Sugars | 0.76g | 8% | |
| Dietary Fiber | 0.93g | 10% | |
| Protein | 4.97g | 26% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 0.8mg | 11% | |
| Calcium | 43.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
