Name: Beet, Chickpea, and Almond Dip with Pita Chips
Yield: Makes about 2 cups
Ingredients: 1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes; 1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can); 3/4 cup extra-virgin olive oil plus more for chips; 1/4 cup slivered almonds; 5 garlic cloves, peeled; 1 1/2 tablespoons (or more) red wine vinegar; 6 7-inch-diameter pita breads

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