Don’t be scared by the fuchsia color of this dip. The sweet-earthiness of the beets, the sharp bite of the garlic, and the nuttiness of the almonds more than makes up for any phobia of brightly colored food. And it’s well worth it. I promise.
Living in Israel I find myself seeking out dips more than ever. Since I always have a stash of fresh pita I’m left wondering: what else can I dip that in? While hummus never gets old, variety (and garlic) is the spice of life. It’s good to mix things up.
Inspired by a recipe from Bon Appetit, this recipe couldn’t be easier. Roast a beet and combine it with chickpeas, roasted garlic, almonds, and red wine vinegar. For a sharper flavor use raw garlic, and for an even speedier dip boil the beets. Serve with (homemade) pita chips. Done. —kmartinelli
about 2 cups
drained, canned chickpeas
extra virgin olive oil
cloves garlic, roasted
clove garlic, raw
1 1/2 tablespoons
red wine vinegar, plus more to taste
A native New Yorker, I recently moved to Be'er Sheva, Israel with my husband while he completes medical school. I am a freelance food and travel writer and photographer who is always hungry and reads cookbooks in bed.