Spicy and savory red pepper cauliflower hummus served with crispy plantain chips

This recipe puts a unique spin on traditional hummus by incorporating roasted red peppers and cauliflower for added flavor and nutrition. Paired with homemade plantain chips, this dish is perfect for snacking or entertaining guests.

Ingredients

• 1 head of cauliflower, chopped
• 1 red bell pepper, roasted
• 1 can of chickpeas, drained and rinsed
• 2 cloves of garlic
• 2 tablespoons of tahini
• 1 lemon, juiced
• 2 tablespoons of olive oil
• Salt and pepper, to taste
• 3 ripe plantains, sliced
• Coconut oil, for frying
• Paprika, for sprinkling

Directions

1. Preheat oven to 400°F and roast red bell pepper until charred. Peel off skin and set aside.
2. In a food processor, combine cauliflower, chickpeas, roasted red pepper, garlic, tahini, lemon juice, olive oil, salt, and pepper. Blend until smooth.
3. In a skillet, heat coconut oil over medium heat. Add plantain slices and cook until golden brown on both sides. Remove from skillet and sprinkle with paprika.
4. Serve red pepper cauliflower hummus with plantain chips for dipping.

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