Beet, Chickpea, and Almond Dip with Pita Chips
['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.
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