Greek cuisine is famed for its appetizer dips — no meze party would be complete without at least one.
- 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
- 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.