Red Pepper Cauliflower Hummus With Plantain Chips Recipes

MEDITERRANEAN HUMMUS (PALEO, GF)

Steps:

• Preheat the oven to 400 degrees.
• Cover a cookie sheet in aluminum foil and pour 1 Tbs olive oil on top.
• Put the eggplant, red peppers and cauliflower florets on the pan and mix into the olive oil. Flip the veggies around and make sure they are nicely coated in the oil.
• Cook for 40 minutes. Make sure to flip the pan half way through.
• Let the veggies cool.
• Then put the roasted vegetables, tahini, 4 Tbs olive oil, lemon juice, salt, garlic powder, pepper and cumin into a blender and mix.
• Blend the ingredients until they turn into a hummus texture. Scrape the sides of the blender with a spatula as needed. This all should take about 5 minutes, depending on the setting of your blender.
• Once the hummus is done, garnish it with some paprika and olive oil, and enjoy!

ROASTED SWEET POTATO DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
• Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
• Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
• Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
• Spoon dip into a bowl, garnish with chopped pistachios, and serve.