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Here is a take on a classic dip, with cauliflower subbing in for garbanzo beans! Instead of pita chips, use plantain chips. Fewer calories means more bites, right?

Recipe Summary

15 mins
45 mins
30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Plantain Chips:


Instructions Checklist
  • 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.

  • Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil and brush with avocado oil.

  • Use a mandoline to carefully slice plantains into chips as thinly as possible. Place chips on the prepared baking sheets in a single layer.

  • Lightly brush each chip with avocado oil and sprinkle with cayenne pepper, smoked paprika, and sea salt.

  • 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.

  • Serve plantain chips with roasted red pepper-cauliflower hummus.

Nutrition Facts

140 calories; protein 3.2g; carbohydrates 19.7g; fat 6.8g; sodium 223.6mg. Full Nutrition