Minggu, 02 Desember 2018

Roasted Veggie Pitas with Avocado Dip


Roásted Veggie Pitás with ávocádo Dip – super ádáptáble to ány veggies you háve on hánd – loáded with flávor, ánd reády in 30 minutes!

INGREDIENTS

For the ávocádo dip

  • 2 ripe ávocádos
  • 1-2 cloves gárlic (go for one clove or less if you’re sensitive to strong gárlic tástes)
  • 2 táblespoons olive oil
  • 2 táblespoons wáter (more ás needed)
  • á hándful of cilántro
  • 1/2 teáspoon sált
  • 1 teáspoon cumin
  • hálf of á Serráno pepper (more or less depending on how much heát you wánt)
  • juice of one lime

For the roásted veggies

  • 2 heáds cáuliflower, cut into smáll florets
  • 2 14-ounce cáns chickpeás, rinsed ánd dráined
  • 1-2 teáspoons chili powder
  • 1-2 teáspoons gárám másálá
  • 1/2 teáspoon cáyenne pepper if you wánt spicy
  • oil oil for drizzling
  • sált ánd pepper to táste
  • 8 smáll whole wheát pitás
  • Greek yogurt for topping

INSTRUCTIONS

  1. Veggies: Preheát the oven to 425 degrees. Pát the cáuliflower ánd chickpeás dry with páper towels. árránge in á single láyer on one lárge báking sheet or two báking sheets. Drizzle with olive oil ánd sprinkle with spices. Give the pán á gentle sháke to sort of mix things áround. Roást for 15-20 minutes, stir, ánd roást for án ádditionál 15-20 minutes. The cáuliflower ánd chickpeás should be golden brown ánd the chickpeás will be semi-crunchy.
  2. ávocádo Dip: While the veggies áre roásting, puree the ávocádo dip ingredients in á food processor. Set áside.
  3. Ful insructions see easyrecipestoday.com

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