Roasted Veggie Pitas With Avocado Dip
Roasted Veggie Pitas with Avocado Dip – super adaptable to any veggies you have on hand – loaded with flavor, and ready in 30 minutes!
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
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
2 14-ounce cans chickpeas, rinsed and drained
1-2 teaspoons chili powder
1-2 teaspoons garam masala
1/2 teaspoon cayenne pepper if you want spicy
oil oil for drizzling
salt and pepper to taste
8 small whole wheat pitas
Greek yogurt for topping
INSTRUCTIONS
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
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
2 14-ounce cans chickpeas, rinsed and drained
1-2 teaspoons chili powder
1-2 teaspoons garam masala
1/2 teaspoon cayenne pepper if you want spicy
oil oil for drizzling
salt and pepper to taste
8 small whole wheat pitas
Greek yogurt for topping
Image Credit : www.pinchofyum.com
Visit Roasted Veggie Pitas With Avocado Dip By Lindsay - Pinch of Yum @ www.pinchofyum.com for full recipe
