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 |
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- 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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