Best 3 Beet Chickpea And Almond Dip With Pita Chips Recipes
Indulge in a culinary journey with the vibrant Beet Chickpea and Almond Dip, an exquisite fusion of flavors and textures that will tantalize your taste buds. This delightful dip, accompanied by crispy Pita Chips, is a symphony of earthy beetroot, nutty chickpeas, and the rich creaminess of almonds. Embark on a culinary adventure as you explore the depths of this delectable dip, with its vibrant colors and irresistible aroma. Experience the harmonious blend of tangy lemon juice, aromatic garlic, and a hint of cumin, all coming together to create a truly unforgettable dip. Complement this delightful creation with an array of fresh vegetables, such as crisp cucumber sticks, crunchy carrot slices, or bell pepper strips, for a wholesome and satisfying snack or appetizer.
Let's cook with our recipes!
BEET, CHICKPEA AND ALMOND DIP
Make and share this Beet, Chickpea and Almond Dip recipe from Food.com.
Provided by WeBees
Categories < 30 Mins
Time 22m
Yield 1 1/2 cups aprox., 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 319.7, Fat 29.8, SaturatedFat 4, Sodium 127, Carbohydrate 11.6, Fiber 2.5, Sugar 0.9, Protein 3.2
LEMON-GARLIC CHICKPEA DIP WITH VEGGIES AND CHIPS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chickpeas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That'll keep the munching going on until dinner!
BEET, CHICKPEA, AND ALMOND DIP WITH PITA CHIPS
Provided by Susanna Hoffman
Categories Bean Garlic Appetizer Bake Cocktail Party Vegetarian High Fiber Almond Beet Summer Vegan Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- 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.
Tips:
- To save time, use pre-cooked chickpeas from a can.
- If you don't have time to roast your own beets, you can use pre-cooked beets from the grocery store.
- Feel free to adjust the amount of garlic and lemon juice to your taste.
- Serve the dip with pita chips, crackers, or vegetables.
- For a vegan version of the dip, use olive oil instead of butter.
Conclusion:
Beet, Chickpea, and Almond Dip with Pita Chips is a delicious and healthy appetizer or snack. It's easy to make and can be tailored to your own taste preferences. This dip is a good source of protein, fiber, and vitamins. It's also a great way to use up leftover beets and chickpeas. So next time you're looking for a healthy and delicious dip, give this recipe a try!
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