THE RECIPE JOURNAL · Appetizer
Savory Hummus Made with Red Peppers and Cauliflower, Plus Plantain Chips
This creamy and flavorful hummus combines the sweetness of roasted red peppers with the subtle nuttiness of cauliflower for a delicious twist. Paired with crispy plantain chips, it’s the perfect snack for any time of day.
FROM THE KITCHEN • Savory Hummus Made with Red Peppers and Cauliflower, Plus Plantain Chips
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing the cooked cauliflower rice, roasted red peppers, lemon juice, tahini, garlic, cayenne, cumin, and a pinch of sea salt into a food processor. Pulse everything together until the mixture is smooth and evenly blended but still has a little texture—this usually takes about a minute. Don’t forget to scrape down the sides once or twice to make sure everything gets mixed well.
02
Step 2
Next, preheat your oven to 400°F (200°C) and line two baking sheets with foil. Give them a quick brush with avocado oil so the chips won’t stick.
03
Step 3
Using a mandoline, carefully slice the plantains as thin as you can to get nice, crispy chips. Lay them out in a single layer on the prepared sheets. Then, lightly brush the tops with more avocado oil and sprinkle on some cayenne, smoked paprika, and a little sea salt for flavor.
04
Step 4
Pop the trays in the oven on the convection setting if you have it—this helps the chips get nice and crispy in about 10 to 12 minutes. If your oven doesn’t have convection, just keep an eye on them as they may take a bit longer and can brown quickly.
05
Step 5
Once they’re golden and crisp, pull the chips out and let them drain on a paper towel to soak up any excess oil.
06
Step 6
Serve the chips alongside the hummus and enjoy!
Why you’ll love it
This dip is full of vibrant flavors and healthy ingredients. The roasted red peppers add sweetness, while the cauliflower gives it a creamy texture without extra fat. Paired with crunchy plantain chips, it’s a satisfying snack that feels both wholesome and indulgent.
How to serve
Serve the dip chilled or at room temperature alongside fresh vegetable sticks or a variety of crackers. It also makes a great spread for sandwiches or wraps, adding a burst of flavor and nutrition.
Storage & leftovers
Store the dip in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving, as some separation may occur. Keep plantain chips in a sealed bag to maintain their crispness.
