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Roasted Veggie Pitas & Avocado Dip

Yields4 Servings

Avocado Dip
 2 Ripe Avocados
 1 Garlic Clove
 2 tbsp Olive Oil
 2 tbsp Water
 1 Bunch of Cilantro
 ½ tsp Salt
 1 tsp Cumin
 ½ Serrano Pepper
 1 Lime (squeezed)
Roasted Veggies
 2 Cauliflower Heads (cut into small florets)
 2 14 oz. Cans Chickpeas (rinsed and drained)
 1 tsp Chili Powder
 1 tsp Garam Masala
 ½ tsp Cayenne Pepper (if you want it spicy)
 Olive Oil (for drizzling)
 Salt (to taste)
 Pepper (to taste)
 8 Pitas
Roasted Veggies

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.

Avocado Dip

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

To Serve

Spread each pita with a spoonful of avocado dip and top with roasted veggies. Sprinkle with extra salt, pepper, and cilantro.

Nutrition Facts

Servings 4