Roasted Veggie Pitas with Avocado Dip

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
• ½ 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
• 2 14-ounce cans chickpeas, rinsed and drained
• 1-2 teaspoons chili powder
• 1-2 teaspoons garam masala
• ½ teaspoon cayenne pepper if you want spicy
• oil oil for drizzling
• salt and pepper to taste
• 8 small whole wheat pitas
• Greek yogurt or coconut yogurt for topping

INSTRUCTIONS

Veggies: 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 in the Roasting Oven, stir, and roast for an additional 15-20 minutes. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.

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

Assembly: 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.

Recipe is by Pinch of Yum http://pinchofyum.com/roasted-veggie-pitas-with-avocado-dip