Roasted Veggie Pitas with Avocado Dip
Total Time
30 minutes
Prep Time
15 mins
Cook Time
15 mins
Rating
4.8 out of 5 stars
(48)
Ingredients
8 small pitas
- 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
- 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
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Preparation
Chef’s notes
Omit the Greek yogurt to make this vegan.