Roasted Veggie Pitas with Avocado Dip

Roásted Veggie Pitás with ávocádo Dip – super ádáptáble to ány veggies you háve on hánd – loáded with flávor, ánd reády in 30 minutes!

INGREDIENTS

For the ávocádo dip

• 2 ripe ávocádos
• 1-2 cloves gárlic (go for one clove or less if you’re sensitive to strong gárlic tástes)
• 2 táblespoons olive oil
• 2 táblespoons wáter (more ás needed)
• á hándful of cilántro
• 1/2 teáspoon sált
• 1 teáspoon cumin
• hálf of á Serráno pepper (more or less depending on how much heát you wánt)
• juice of one lime

For the roásted veggies

• 2 heáds cáuliflower, cut into smáll florets
• 2 14-ounce cáns chickpeás, rinsed ánd dráined
• 1-2 teáspoons chili powder
• 1-2 teáspoons gárám másálá
• 1/2 teáspoon cáyenne pepper if you wánt spicy
• oil oil for drizzling
• sált ánd pepper to táste
• 8 smáll whole wheát pitás
• Greek yogurt for topping

INSTRUCTIONS

1. Veggies: Preheát the oven to 425 degrees. Pát the cáuliflower ánd chickpeás dry with páper towels. árránge in á single láyer on one lárge báking sheet or two báking sheets. Drizzle with olive oil ánd sprinkle with spices. Give the pán á gentle sháke to sort of mix things áround. Roást for 15-20 minutes, stir, ánd roást for án ádditionál 15-20 minutes. The cáuliflower ánd chickpeás should be golden brown ánd the chickpeás will be semi-crunchy.
2. ávocádo Dip: While the veggies áre roásting, puree the ávocádo dip ingredients in á food processor. Set áside.
3. Ful insructions see easyrecipestoday.com

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