Roasted Veggie Pitas with Avocado Dip
 
 
Author:
Serves: 8 small pitas
Ingredients
For the Avocado Dip
  • 2 ripe avocados
  • 1-2 cloves garlic (go for one clove or less if you're 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
For the Roasted Veggies
  • 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
Instructions
  1. 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.
  2. Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
  3. 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.
Notes
Omit the Greek yogurt to make this vegan.
Recipe by Pinch of Yum at http://pinchofyum.com/roasted-veggie-pitas-with-avocado-dip