Roasted Veggie Pitas with Avocado Dip • Tasty Recipes from Price Cutter
Roasted veggie pitas with avocado dip – flavorful, quick to make, and perfect for any veggie on hand! Mediterranean-style appetizers ready in 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shopmypricecutter.com.
Ingredients
- ripe avocados2
- cloves garlic (go for one clove or less if you’re sensitive to strong garlic tastes)1-2
- olive oil2 tablespoons
- water2 tablespoons
- a handful of cilantro1 cup
- salt1/2 teaspoon
- cumin1 teaspoon
- half of a Serrano pepper (more or less depending on how much heat you want)1/2
- juice of 1 lime1
- heads cauliflower, cut into small florets2
- 14-ounce cans chickpeas, rinsed and drained2
- chili powder1-2 teaspoons
- garam masala1-2 teaspoons
- cayenne pepper (optional – if you want spicy)
- oil for drizzling
- alt and pepper to taste
- small whole wheat pitas8
- Greek yogurt for topping
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