Beet, Chickpea and Almond Dip

"Bon Appetit magazine-unknown date"
 
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photo by averybird photo by averybird
photo by averybird
photo by averybird photo by averybird
Ready In:
22mins
Ingredients:
6
Yields:
1 1/2 cups aprox.
Serves:
6-8
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ingredients

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directions

  • 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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Reviews

  1. averybird
    Fabulous! Almost like a garlicky hummus spread with a twist. The beet and nuts really combine well with the garbanzos to add depth of flavor. And I was surprised at how one little beet can turn things a bright raspberry pink! This partners perfectly with Recipe#78738 sprinkled with cumin, salt and pepper. Thanks, WeBees!
     
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RECIPE SUBMITTED BY

My mom taught me to cook and to appreciate eating (which I believe she inherited from her father). She gifted me this membership so I'm grateful, thank's Cucina Casalingo! I am married to one of the world's pickiest eaters so I'm challenged to find things that I can make and share with him, no kids. I own my own business as a Professional Organizer. I'm an avid gardener and crafter and love to cook with fresh locally grown foods. I am a member of a CSA and I believe in fresh local and organic! The path to our healthy future is lined with these goodies! Spread the word, then feast!
 
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