Beet, Chickpea, and Almond Dip with Pita Chips

Ingredients

• 8 ounce beet peeled cut into 3/4-inch cubes
• 1 cup garbanzo beans canned drained (chickpeas; from)
• 5  garlic cloves peeled
• 0.8 cup olive oil extra-virgin plus more for chips
• 6 7-inch diameter pita breads 
• 1.5 tablespoons red wine vinegar ()
• 0.3 cup slivered almonds 

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes.
2. Drain; place in processor.
3. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth.
4. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired.
5. Transfer dip to medium bowl. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
6. Preheat oven to 400°F.
7. Brush pita breads on both sides with oil; sprinkle lightly with salt and pepper.
8. Cut each bread into 8 wedges. Arrange wedges on rimmed baking sheets.
9. Bake until lightly brown and crisp, about 12 minutes. Cool chips on sheets.
10. Place dip in center of platter. Surround with chips and serve.