Red Pepper-Cauliflower Hummus with Plantain Chips Recipe

Directions

Ingredients :

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

Methods :

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.