Roasted Veggie Pitas with Avocado Dip

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La Reina

Ingredients For the Avocado Dip

2 ripe avocados

1 to 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

½ teaspoon salt

1 teaspoon cumin

juice of one lime

subheading: For the Roasted Veggies:

2 heads cauliflower, cut into small florets

2 14-ounce cans chickpeas, rinsed and drained

1 to 2 teaspoons chili powder

1 to 2 teaspoons garam masala

½ 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

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