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Roasted veggie pitas with avocado dip



Avocado dip

  • 2 ripe avocados

  • 1–2 cloves garlic (I like two)

  • 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 (you can skip this if you don't like spice)

  • Juice of one lime


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

  • Olive oil for drizzling

  • salt and pepper to taste

  • 8 small whole wheat pitas

  • Greek yogurt for topping




  1. 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.

  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.



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