Creamy Red Pepper-Cauliflower Hummus with Crispy Plantain Chips

Ingredients 0/11

Step 1

Ad the cooked cauliflower rice, roasted red peppers, lemon juice, tahini, garlic, cayenne, cumin, and a pinch of sea salt to your food processor. Pulse everything together until the mixture is smooth 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 evenly.

Step 2

Preheat your oven to 400°F (200°C) and line two baking sheets with foil. Give the foil a light brush of avocado oil to keep the chips from sticking.

Step 3

Using a mandoline (or a very sharp knife if you don’t have one), slice the plantains as thinly as you can. Lay the slices out in a single layer on the prepared baking sheets.

Step 4

Brush the plantain slices lightly with avocado oil, then sprinkle them with cayenne, smoked paprika, and a little sea salt for a nice kick.

Step 5

Pop the trays in the oven, using the convection setting if you have it, and bake the chips for about 10 to 12 minutes. Keep an eye on them, especially if your oven doesn’t have convection, since they might take a bit longer and can burn quickly.

Step 6

Once they’re golden and crispy, take the chips out and let them drain on a paper towel-lined plate to soak up any extra oil.

Step 7

Serve the crispy plantain chips alongside the creamy red pepper and cauliflower hummus for a perfect snack or appetizer!