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

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

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.