Red Pepper-Cauliflower Hummus with Plantain Chips

Red Pepper-Cauliflower Hummus with Plantain Chips

Try this healthier variation of traditional hummus made with cauliflower instead of garbanzo beans and plantain chips instead of pita chips for Super Bowl® or game night.

Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
140 Calories

Recipe 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.

Ingredients

  • 3 tablespoons lemon juice
  • 3 tablespoons tahini
  • sea salt to taste
  • 2 tablespoons avocado oil, or as needed
  • 1 clove garlic, roughly chopped
  • 2 cups cooked cauliflower rice
  • 4 ounces roasted red peppers, drained and chopped
  • 2 green plantains
  • 0.25 teaspoon cayenne pepper
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon cumin
  • 0.25 teaspoon smoked paprika

Categories

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