Chips and dip is the perfect party appetizer: fast, easy, reliable, and hummus is the perfect spread. It’s savory, creamy and good for you (if it hasn’t been recently recalled). However, the holidays are all about showing off. Don’t phone it in with a half-empty bag of potato chips and listeria-y hummus! We both know its not gonna cut it when you show up to your uncle’s house and place your measly pre-packaged delights next to fragrant Spanish chorizo simmered in wine, amazing crostini straight out of Food Network’s kitchen, and colorful crispy spring rolls. So how to we solve this issue? How to we show off with chips and dip? Easy: FORGET ABOUT EASY AND HEALTHY. Get a-cookin’ with creamy, sweet corn hummus and fried plantain chips. Bright yellow and crunchy plantain chips are a show-stopper and you’ll have everyone begging for your spin on hummus.
So don’t be shy; present your Christmas contribution and stand by for your hard-earned applause around the apps table.
Plus, this hummus recipe can be made ahead can be stored, refrigerated and covered, up until the due date on the heavy cream.
Plantain Chips with Corn Hummus
veggie oil, for frying
salt, to taste
115oz canchickpeas, rinsed and drained
1cupyellow corn (I used caned, but feel free to use fresh)
salt and black pepper, to taste
turmeric powder, for garnish
chopped red onion, for garnish
sesame seeds, for garnish
Cut off both ends of each plantain. Use a paring knife to slice into the skin (without cutting the actual plantain) along the length of it's ridges. Using your fingers, pry the skin away from the plantain and remove it completely. If there are any green bits of skin left on the plantain, use the pairing knife to peel them away.
Using a mandolin, very thinly slice plantains lengthwise.
Heat 4-5" of oil in a medium sized heavy pot over medium-high heat. Make sure you have about 3-4" of empty space in the spot to prevent splattering and any accidents.
Working in batches, gently drop plantains into the oil. They cook very quickly, so always keep an eye on the pot. Fry each batch for 15-30 seconds. They should go from a golden orange color when raw to a bright opaque yellow when fried and should be crispy.
Carefully remove the plantain chips from the oil using a slotted spoon and drain on a paper towel before transferring to a cooling rack. Sprinkle plantains with salt while still warm so that the salt will stick to the oil.
Place first seven ingredients (tahini paste through corn) into a food processor. Pulse until smooth. Taste, then add salt and pepper to taste. Sprinkle with turmeric, sesame seeds and onion, and serve immediately with plantain chips.
I like to use gloves when handling the plantains. They tend to leave your hands covered and stained in sticky starch that can be hard to remove.