Roasted Veggie Pitas with Avocado Dip

• Vegetarian

• Produce

  • 2 Avocados, ripe
  • 2 heads Cauliflower
  • 2 14-ounce cans Chickpeas
  • 1 handful Cilantro
  • 1 cloves Garlic
  • 1 Half of a serrano pepper
  • 1 Lime, Juice of

• Baking & Spices

  • 1/2 tsp Cayenne pepper if you want, spicy
  • 1 tsp Chili powder
  • 1 tsp Garam masala
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Oil oil
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 8 Pitas, small whole wheat

• Dairy

  • 1 Greek yogurt

• Liquids

  • 2 tbsp Water

Found on pinchofyum.com

Description

Ingredients

• 2 ripe avocados
• 1-2 cloves garlic (go for one clove or less if youre sensitive to strong garlic tastes)
• 2 tablespoons olive oil
• 2 tablespoons water (more as needed)
• a handful of cilantro
• ½ teaspoon salt
• 1 teaspoon cumin
• half of a Serrano pepper (more or less depending on how much heat you want)
• juice of one lime
• 2 heads cauliflower, cut into small florets
• 2 14-ounce cans chickpeas, rinsed and drained
• 1-2 teaspoons chili powder
• 1-2 teaspoons garam masala
• ½ teaspoon cayenne pepper if you want spicy
• oil oil for drizzling
• salt and pepper to taste
• 8 small whole wheat pitas
• Greek yogurt for topping

Directions

• 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.