Roasted Veggie Pitas with Avocado Dip

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Total Time

30 minutes

Prep Time

15 mins

Cook Time

15 mins

Rating

(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

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Step 1

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.

Step 2

While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.

Step 3

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.