Red Pepper-Cauliflower Hummus with Plantain Chips The Best Recipes

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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?"

Ingredients :

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

Instructions :

Prep : 30M Cook : 8M Ready in : 45M
  • 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.
  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil and brush with avocado oil.
  • Use a mandoline to carefully slice plantains into chips as thinly as possible. Place chips on the prepared baking sheets in a single layer.
  • Lightly brush each chip with avocado oil and sprinkle with cayenne pepper, smoked paprika, and sea salt.
  • 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.
  • Serve plantain chips with roasted red pepper-cauliflower hummus.

Notes :

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