Foryoueats: Roasted Veggie Pitas With Avocado Dip

Name: Foryoueats: Roasted Veggie Pitas With Avocado Dip
Total time: 30 min
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 (about 1 cup); 1/2 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; two 14-ounce cans chickpeas, rinsed and drained; 1–2 teaspoons chili powder; 1–2 teaspoons garam masala; cayenne pepper (optional – if you want spicy); oil for drizzling; salt and pepper to taste; 8 small whole wheat pitas; Greek yogurt for topping

foryoueats.com

This recipe for Roasted Veggie Pitas With Avocado Dip combines crispy, flavorful roasted cauliflower and chickpeas with a creamy and zesty avocado dip. Served in a warm pita with a dollop of Greek...

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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 (about 1 cup)
1/2 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
two 14-ounce cans chickpeas, rinsed and drained
1–2 teaspoons chili powder
1–2 teaspoons garam masala
cayenne pepper (optional – if you want spicy)
oil for drizzling
salt and pepper to taste
8 small whole wheat pitas
Greek yogurt for topping