This vibrant hummus combines the creamy goodness of cauliflower with the sweet kick of red peppers for a delicious twist on a classic dip. Paired with crispy plantain chips, it’s the perfect snack for any occasion.
Start by tossing 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.
Next, heat your oven to 400°F (200°C). Line two baking sheets with foil and give them a light brush of avocado oil.
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.
Brush each chip lightly with avocado oil and sprinkle over some cayenne, smoked paprika, and a pinch of sea salt for a little kick.
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.
Serve the crunchy plantain chips alongside the roasted red pepper and cauliflower hummus for a tasty snack or appetizer.
- Roast the cauliflower and red peppers until they are nicely caramelized to bring out their natural sweetness.
- Use a food processor for a smooth, creamy texture, scraping down the sides as needed.
- Adjust the seasoning gradually, tasting as you go to balance the flavors perfectly.
This dip is a vibrant twist on traditional hummus, combining the sweetness of roasted red peppers with the mild earthiness of cauliflower. It’s creamy, flavorful, and packed with nutrients, making it a great snack or appetizer for any occasion.
Serve this dip chilled or at room temperature alongside crunchy plantain chips for a satisfying contrast. It also pairs well with fresh vegetable sticks, pita bread, or as a spread on sandwiches for added flavor and creaminess.
Store the hummus in an airtight container in the refrigerator for up to 4 days. Stir well before serving, and if it thickens, add a little water or olive oil to loosen the texture. The plantain chips are best kept in a sealed bag at room temperature to stay crisp.
