AIP Hummus and Salted "Pita" Chips (Paleo, Keto, Whole30)


AIP Hummus and Salted "Pita" Chips (Paleo, Whole30, Keto)

Makes: 2 Cups

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Prep time:

Cook time:

  • 1 lb (16 oz) riced cauliflower
  • 2 tbsp minced garlic
  • 2 tbsp olive oil
  • 1/4 cup bone broth
  • Salt, to season
  • 2 AIP compliant coconut wraps, we use these NUCO Organic Coconut Wraps
  • Cilantro for garnish (optional)
  • Olives for garnish (optional)
  • Instructions:
    1. In a skillet or frying pan, warm the olive oil over medium-high heat. Toast the garlic until browned, about 1 minute.
    2. Add the riced cauliflower, season with salt, and saute until the cauliflower is toasted. Add the bone broth and continue cooking until the cauliflower is completely cooked through and soft.
    3. Remove the cauliflower from the heat and add to a processor or blender. Process until smooth and creamy. Allow to cool before plating hummus with a drizzle of olive oil, olives, and cilantro leaves.
    4. Meanwhile, make the pita chips by cutting coconut wraps into desired sized triangles.
    5. Heat a frying pan over medium heat, and toast the chips on each side for 15-30 seconds. Be mindfull that these brown very quickly. As soon as you remove the chips from the heat, salt them lightly and allow them to cool before serving.
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