Roasted Veggie Pitas with Avocado Dip

Name: Pitas Sayuran Panggang dengan Saus Alpukat
Total time: 30 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 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 (about 1 cup); 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; 2 heads cauliflower, cut into small florets; two 14-ounce cans chickpeas, rinsed and drained; 1 -2 teaspoons chili powder; 1 -2 teaspoons garam masala; cayenne pepper (optional – if you want spicy); oil for drizzling; salt and pepper to taste; 8 small whole wheat pitas; Greek yogurt for topping

Roasted Veggie Pitas with Avocado Dip - super adaptable to any veggies you have on hand - loaded with flavor, and ready in 30 minutes!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 15 views

👨‍🍳 Start Cooking

Pitas Sayuran Panggang dengan Saus Alpukat

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

8 servings

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 (about 1 cup)
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
2 heads cauliflower, cut into small florets
two 14-ounce cans chickpeas, rinsed and drained
1 -2 teaspoons chili powder
1 -2 teaspoons garam masala
cayenne pepper (optional – if you want spicy)
oil for drizzling
salt and pepper to taste
8 small whole wheat pitas
Greek yogurt for topping

Steps

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