Shopping for paint and supplies always seems to turn into a much longer trip to our local hardware shop. The Spring patio and garden furniture is out on display and with it comes all the amazing decor and beautiful flowers and plants. I can spend hours upon hours in any shop that offers home design and improvement pieces. Pride of ownership or susceptible consumer? You choose. I’d say a mix of both.
So finally I got my husband to agree to paint our garage and finally wave goodbye to the uninviting colour that was there when we moved in 3 years ago. This weekend turned into yet another Spring cleaning weekend, probably our 4th over the past few weeks — there’s just so much to do and so little time. Also a reminder to discard anything you don’t need or haven’t used in over a year (unless they’re of extreme monetary or sentimental value).
With all the cleaning and organization, I wanted to whip up something that was quick and filling but wanted to take a break from the barbecue that we’ve been enjoying from our backyard patio as of late (gotta love Patio weather!).
I had a couple of avocados that have been lying around for a few days and very close to expiration and I was sure I had a can of chickpeas in my pantry. I discovered a new recipe from Pinch of Yum Blog a few months back when I was on a pseudo-Vegan kick and fell in love. I admittedly am not a big fan of chickpeas unless they’re seasoned well and roasted to a nice crisp, so this recipe was right up my alley. Plus, the avocado dip was everything! I literally have found my new favourite go-to dip for nachos, burgers, fries, anything, you name it, I will slather them with this deliciously amazing avocado dip.
Loaded with good for you fibre to fill you up for hours plus super delicious, this is the one to bookmark. If anything, just for that AVOdip alone.
So without further ado, check out this yummy recipe for Roasted Chickpea Pita with Avocado Dip, and trust me, you’ll be making this often!
- 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
- ½ teaspoon salt
- 1 teaspoon cumin
- 4 pieces of jalapeño pepper (more or less depending on how much heat you want)
- juice of one lime
- 2 14-ounce cans chickpeas, rinsed and drained
- 1-2 teaspoons chili powder
- 1-2 teaspoons garam masala
- ½ teaspoon cayenne pepper if you want spicy
- olive oil for drizzling
- salt and pepper to taste
- 8 small whole wheat pitas
- Preheat the oven to 425 degrees. Pat chickpeas dry with paper towel. 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 chickpeas will be golden brown and semi-crunchy.
- While the chickpeas are roasting, puree the avocado dip ingredients in a food processor. Set aside.
- Spread each pita with a spoonful of avocado dip and top with roasted chickpeas. Sprinkle with extra salt, pepper, cilantro, and a dollop of greek yogurt or sour cream if you like.
- I also like to add 2 heads or cauliflower florets as well (just add with chickpeas - same direction applies)