Roasted Veggie Pitas with Avocado Dip • Doc's Food Stores

Ingredients

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