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Beet, Chickpea, and Almond Dip with Pita Chips

Beet, Chickpea, and Almond Dip with Pita Chips

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant beetroot, chickpea and almond dip is a striking addition to any mezze platter or starter course. The earthy sweetness of the beetroot pairs perfectly with the creamy texture of the chickpeas and the subtle nuttiness of toasted almonds. High in plant-based protein and rich in colour, this nutritious dip is a sophisticated alternative to standard shop-bought hummus, offering a fresh, zesty flavour profile thanks to a touch of red wine vinegar.

Perfect as a healthy snack or an impressive appetiser for entertaining, the dip can be prepared a day in advance to allow the flavours to develop. Served with homemade seasoned pita crisps, it provides a satisfying crunch that complements the velvety smooth texture of the vegetables. It is an excellent choice for those seeking a wholesome, high-protein recipe that does not compromise on taste or presentation.

Ingredients for Beet, Chickpea, and Almond Dip with Pita Chips

1 large (230g) beet, peeled, cut into 3/4-inch cubes
240ml drained canned garbanzo beans (chickpeas
from 15 1/60g can)
180ml extra-virgin olive oil plus more for chips
35g slivered almonds
5 garlic cloves, peeled
1 1/2 tablespoons (or more) red wine vinegar
6 7-inch-diameter pita breads

How to make Beet, Chickpea, and Almond Dip with Pita Chips

Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 180ml 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 204°C. 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 centre of platter. Surround with chips and serve.

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