One of my favorite appetizers to serve for crowd. Garbanzo beans are replaced with roasted vegetables and the chips made with almond flour and egg white. I used everything but the bagel seasoning for the chips but feel free to use your favorite seasonings.
Roasted Vegetable Hummus
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
Preheat oven to 400 degrees.
Place cauliflower, red pepper and eggplant on a baking sheet lined with aluminum foil. 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 together until smooth. Add some water if it looks dry. Taste and adjust ingredients/spices as needed.
Almond Flour Chips
1 cup almond flour
1 egg white
1 teaspoon any spice combo: salt, paprika, cumin, garlic powder, chili powder, etc.
Preheat oven to 350 degrees F.
In a bowl, combine all 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 and knife or pizza cutter, score 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 scores.