For the avocado dip:
- 2 ripe avocados
- 2 cloves of garlic
- 2 tbsp olive oil
- 2 tbsp water (more as needed)
- Handful of cilantro
- 1/2 tsp salt
- 1 tsp cumin
- Juice of one lime
For the roasted vegetables:
- 2 heads of cauliflower, cut into small florets
- 2 14-oz cans chickpeas, rinsed and drained
- Uncooked chickpeas: Soak for about 6 hours, place in Instant Pot for 12 minutes with 10 minutes of natural pressure release
- 1.5 tsp chili powder
- 2 tsp garam masala
- 1 tsp cumin
- Olive oil for drizzling
- Salt and pepper to taste
- 8 pitas (I use the whole wheat pita pockets so they are easy to stuff)
- Veggies: Preheat oven to 425 degrees. In a bowl, drizzle olive oil over your vegetables and mix in the chili powder, garam masala, cumin, salt and pepper. Mix well so the vegetables are coated with enough spice. If you need to add more spices you can. Arrange a single layer of the chickpea and cauliflower mixture on one large baking sheet. Roast for 20 minutes, stir, then roast for an additional 20 minutes.
- Avocado Dip: Puree the avocado dip ingredients in a food processor or blender. Put in the refrigerator so it stays cold.
- Final Step: Spread each pita with a spoonful of avocado dip and stuff the vegetables in side. I like to add some additional avocado spread on top of the vegetables.
Credit: Recipe slightly modified from Pinch of Yum
