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Roasted Veggie Pitas with Avocado Dip


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


  1. 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.

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

  3. 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