Roasted Veggie Pitas With Avocado Dip

Roasted Veggie Pitas With Avocado Dip


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)
1/2 teaspoon salt
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Instructions:
  1. Veggies: 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.
  2. Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
  3. Assembly: 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.
  4. etc
  5. etc

For Full Instruction: pinchofyum.com

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