For breast cancer survivor Katie Thorp, nutritious eating has become an important path to recovery.
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OUR GOOD COOKS
We spotlight at-home cooks or professional chefs throughout Southwest Ohio and ask them to share their favorite recipes, cooking tips and family traditions. If you know of someone we should spotlight, send an email to Meredith.Moss@CoxInc.com
1 large (8-ounce) beet, roasted
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
Place ingredients in a food processor and blend until smooth. Season to taste with salt, pepper and additional vinegar, if desired. Transfer dip to medium bowl. Can be made one day ahead. Cover and chill. Bring to room temperature before serving.
Serve with carrots, broccoli, pita chips, crackers or bread.
VIDEO: Breast cancer survivor Katie Thorp talks about nutritious foods that empower at MyDaytonDailyNews.com