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Beet, Chickpea And Almond Dip

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Ingredients

Adjust Servings:

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

Nutritional information

319.7

Calories

267 g

Calories From Fat

29.8 g

Total Fat

4 g

Saturated Fat

0 mg

Cholesterol

127 mg

Sodium

11.6 g

Carbs

2.5 g

Dietary Fiber

0.9 g

Sugars

3.2 g

Protein

62g

Serving Size

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Beet, Chickpea And Almond Dip

Name: Beet, Chickpea And Almond Dip
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 6-8
Cuisine: American
Ingredients: : 1; : 1; : 3/4; : 1/4; : 5; : 1 1/2

Features:

Cuisine:

American

Bon Appetit magazine-unknown date

42 min
Serves 6
Easy

Ingredients

1
1
3/4
1/4
5
1 1/2

Directions

Beet, Chickpea and Almond Dip, Bon Appetit magazine-unknown date

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Steps

1 Done	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.
2 Done	Serve With Pita Chips or Veggies For Dipping.