Cauliflower and Red Pepper Hummus Paired with Crunchy Plantain Chips

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
• ½ teaspoon cayenne pepper
• ½ teaspoon cumin
• ½ teaspoon sea salt
• Plantain Chips:
• 2 green plantains
• ¼ teaspoon smoked paprika
• sea salt to taste

Step 1

Tos the cooked cauliflower rice, roasted red peppers, lemon juice, tahini, garlic, cayenne, cumin, and sea salt into a food processor. Pulse everything together until the mixture looks smooth and even in color but still has a bit of texture—this usually takes about a minute. Be sure to scrape down the sides once or twice so everything blends well.

Step 2

Heat your oven to 400°F (200°C). Line two baking sheets with foil and give them a light brush of avocado oil.

Step 3

Using a mandoline or a very sharp knife, slice the plantains as thinly as you can to get nice, crispy chips. Spread them out in a single layer on the prepared baking sheets.

Step 4

Brush each chip lightly with avocado oil and sprinkle over some cayenne, smoked paprika, and a pinch of sea salt for a little kick.

Step 5

Pop the trays into the oven, preferably on a convection setting if you have one, and bake for 10 to 12 minutes. Keep an eye on them—if your oven doesn’t have convection, they might take a bit longer, so watch closely to prevent burning. Once they’re golden and crispy, take them out and let them drain on some paper towels.

Step 6

Serve the crunchy plantain chips alongside the roasted red pepper and cauliflower hummus for a tasty snack or appetizer.