Red Pepper-Cauliflower Hummus with Plantain Chips
Here is a take on a classic dip, with cauliflower subbing in for garbanzo beans! Instead of pita chips, use plantain chips. Fewer calories means more bites, right?
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2cups cooked cauliflower rice
- 4ounces roasted red peppers, drained and chopped
- 3tablespoons lemon juice
- 3tablespoons tahini
- 1clove garlic, roughly chopped
- ½teaspoon cayenne pepper
- ½teaspoon cumin
- ½teaspoon sea salt
- 2green plantains
- 2tablespoons avocado oil, or as needed
- ¼teaspoon cayenne pepper
- ¼teaspoon smoked paprika
- sea salt to taste
Instructions
Step 1
Combine cooked cauliflower rice, roasted red peppers, lemon juice, tahini, garlic, cayenne, cumin, and sea salt in the bowl of a food processor. Pulse until mixture is an even color but still has texture, about 1 minute. Scrape down the sides once or twice during processing.Step 2
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil and brush with avocado oil.Step 3
Use a mandoline to carefully slice plantains into chips as thinly as possible. Place chips on the prepared baking sheets in a single layer.Step 4
Lightly brush each chip with avocado oil and sprinkle with cayenne pepper, smoked paprika, and sea salt.Step 5
Bake in the preheated oven on the convection setting until chips are browned and crisp, 10 to 12 minutes. If your oven does not have a convection setting, chips will need to cook longer, so watch carefully to avoid over-browning. Remove from baking sheet and drain on a paper-towel lined plate.Step 6
Serve plantain chips with roasted red pepper-cauliflower hummus.