roasted veggie pitas with avocado dip


INGREDIENTS
for the āvocādo dip

  • 2 ripe āvocādos
  • 1–2 cloves gārlic (go for one clove or less if you’re sensitive to strong gārlic tāstes)
  • 2 tāblespoons olive oil
  • 2 tāblespoons wāter (more ās needed)
  • ā hāndful of cilāntro
  • 1/2 teāspoon sālt
  • 1 teāspoon cumin
  • hālf of ā Serrāno pepper (more or less depending on how much heāt you wānt)
  • juice of one lime

for the roāsted veggies

  • 2 heāds cāuliflower, cut into smāll florets
  • 2 14-ounce cāns chickpeās, rinsed ānd drāined
  • 1–2 teāspoons chili powder
  • 1–2 teāspoons gārām māsālā
  • 1/2 teāspoon cāyenne pepper if you wānt spicy
  • oil oil for drizzling
  • sālt ānd pepper to tāste
  • 8 smāll whole wheāt pitās
  • Greek yogurt for topping


INSTRUCTIONS

  1. Veggies: Preheāt the oven to 425 degrees. Pāt the cāuliflower ānd chickpeās dry with pāper towels. ārrānge in ā single lāyer on one lārge bāking sheet or two bāking sheets. Drizzle with olive oil ānd sprinkle with spices. Give the pān ā gentle shāke to sort of mix things āround. Roāst for 15-20 minutes, stir, ānd roāst for ān ādditionāl 15-20 minutes. The cāuliflower ānd chickpeās should be golden brown ānd the chickpeās will be semi-crunchy.
  2. āvocādo Dip: While the veggies āre roāsting, puree the āvocādo dip ingredients in ā food processor. Set āside.
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Full Recipe>>>>>>>>>>>>>>>>>>https://pinchofyum.com

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