Yield: 2-1/2 cups

Ingredients
1-1/2 cups beet, cooked until tender (about 1-2 medium beets)
1 cup chickpeas, cooked
1/4 cup slivered almonds
1/3-1/2 cup olive oil
3 cloves garlic
1/2 teaspoon salt
White pepper, to taste
1-2 Tablespoons red wine vinegar or lemon juice

Method
1. Blend all ingredients together, adding more lemon juice or vinegar if consistency is too thick.  Enjoy as a dip with cruites or slightly roasted vegetables.  Great as a spread for toasted sandwiches or wraps.