Name: Roasted Veggie Pitas With Avocado Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
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

Ingredients

(Servings: 8)

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

Roasted Veggie Pitas With Avocado Dip

Ingredients

For The Avocado Dip

For The Roasted Veggies

Steps

Nutrition Facts

Notes

Comments

Roasted Veggie Pitas With Avocado Dip

Ingredients

For The Avocado Dip

For The Roasted Veggies

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts