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.