Roasted Veggie Pitas with Avocado Dip

• ripe avocados↗2
• cloves garlic (go for one clove or less if you're sensitive to strong garlic tastes)1
• olive oil↗2 tablespoon
• water (more as needed)↗2 tablespoon
• a handful of cilantro (about 1 cup)
• salt↗0.5 teaspoon
• cumin↗1 teaspoon
• half of a Serrano pepper (more or less depending on how much heat you want)0.5
• juice of one lime1
• heads cauliflower, cut into small florets↗2
• two 14-ounce cans chickpeas, rinsed and drained14
• chili powder↗1
• garam masala↗1
• cayenne pepper (optional↗if you want spicy)
• oil for drizzling
• salt and pepper to taste
• small whole wheat pitas8
• Greek yogurt for topping↗

Step-by-step instructions

1. 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. 2

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

3. 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.