Name: Roasted Veggie Pitas with Avocado Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 small pitas
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; 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; 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; oil oil for drizzling; salt and pepper to taste; 8 small whole wheat pitas; Greek yogurt for topping