One of my favorite appetizers to serve at a gathering. The hummus is made with roasted vegetables instead of Garbanzo beans and the chips are made with almond flour and egg white. I used everything but the bagel seasoning for the chips but feel free to use your favorite seasoning.
Roasted Vegetable Hummus
Ingredients
½ head cauliflower, cut into florets
1 red pepper, roughly cut
¼- ½ eggplant (depending on size) , roughly cut
2 Tablespoons olive oil
2-3 Tablespoons tahini
Juice of 1 lemon
2-3 garlic cloves
1/2 teaspoon each: salt, pepper, garlic powder, cumin, paprika
2-3 Tablespoons olive oil
Directions
Preheat oven to 400 degrees F.
Place the cauliflower, red pepper and eggplant on a baking sheet lined with aluminum foil or parchment paper. Toss with olive oil and roast in the oven for 15-20 minutes, flipping the vegetables halfway.
Into a food processor, add the roasted vegetables, tahini, lemon juice, garlic, salt, pepper, spices and oil and process until smooth, adding some water if it looks dry. Taste and adjust ingredients/spices as needed.
Almond Flour Chips
Ingredients
1 cup almond flour
1 egg white
1 teaspoon of you favorite spice or spice combo
Directions
Preheat oven to 350 degrees F.
In a bowl, combine the ingredients together and mix until a dough forms. Using a rolling pin, thinly roll out the dough between two pieces of parchment paper.
Place the dough with parchment papers onto a baking sheet. Remove the top parchment paper and using a knife or pizza cutter, slice into triangles or any shape desired.
Bake for 13-15 minutes or until golden brown and desired crispiness. Let cool for a few minutes before breaking them apart along the sliced pieces.
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