Roasted Veggie Pitas with Avocado Dip

Ingredients

• ripe avocados

  2
• cloves garlic (go for one clove or less if you’re sensitive to strong garlic tastes)

  1-2
• olive oil

  2 tablespoons
• water

  2 tablespoons
• a handful of cilantro

  1 cup
• salt

  1/2 teaspoon
• cumin

  1 teaspoon
• half of a Serrano pepper (more or less depending on how much heat you want)

  1/2
• juice of 1 lime

  1
• heads cauliflower, cut into small florets

  2
• 14-ounce cans chickpeas, rinsed and drained

  2
• chili powder

  1-2 teaspoons
• garam masala

  1-2 teaspoons
• cayenne pepper (optional – if you want spicy)
• oil for drizzling
• alt and pepper to taste
• small whole wheat pitas

  8
• Greek yogurt for topping