Roasted Veggie Pitas with Avocado Dip
Ingredients
- 2 avocados ripe
- 12one garlic – cloves (go for clove or less if you’re sensitive to strong garlic tastes)
- 2 tablespoons 2 tablespoons olive oil
- 2 tablespoons 2 tablespoons water (more as needed)
- cilantro a handful of (about 1 cup)
- 1/2 teaspoon 1/2 teaspoon salt
- 1 teaspoon 1 teaspoon cumin
- half of a Serrano pepper (more or less depending on how much heat you want)
- one lime juice of
- 2 cauliflower heads , cut into small florets
- 14 chickpeas two -ounce cans , rinsed and drained
- 12 chili powder – teaspoons
- 12 garam masala – teaspoons
- cayenne pepper (optional – if you want spicy)
- oil for drizzling
- salt and pepper to taste
- 8 whole wheat pitas small
- Greek yogurt for topping
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Instructions
- Veggies: Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels. Arrange in a single layer on one large baking sheet or two baking sheets. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
- Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
- Assembly: Spread each pita with a spoonful of avocado dip and top with roasted veggies. Sprinkle with extra salt, pepper, cilantro, and a dollop of Greek yogurt.
Source
Original recipe: View Original
