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?
- Serves: 8 persons
- 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
Step 1Combine 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 2Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil and brush with avocado oil.
Step 3Use a mandoline to carefully slice plantains into chips as thinly as possible. Place chips on the prepared baking sheets in a single layer.
Step 4Lightly brush each chip with avocado oil and sprinkle with cayenne pepper, smoked paprika, and sea salt.
Step 5Bake 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 6Serve plantain chips with roasted red pepper-cauliflower hummus.