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