Red Pepper-Cauliflower Hummus with Plantain Chips

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



  1. 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.
  2. Step 2

    Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil and brush with avocado oil.
  3. 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.
  4. Step 4

    Lightly brush each chip with avocado oil and sprinkle with cayenne pepper, smoked paprika, and sea salt.
  5. 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.
  6. Step 6

    Serve plantain chips with roasted red pepper-cauliflower hummus.