Can we just take a moment to appreciate those chickpeas. I could literally spend all day salivating at how absolutely heavenly they look. I stumbled across this recipe from Half Baked Harvest when I was searching Pinterest for vegetarian BBQ inspiration and as soon as I saw this fill my feed I knew it was an instant winner. I have to be honest and admit I haven't had a chance to try the recipe yet, but after scouting through all the ingredients it certainly does tick all the boxes. If you don't like chickpeas or would prefer something more meaty then Half Baked Harvest recommend swapping the chickpeas for chicken. However, chickpeas are a great source of protein so why not still to the OG offering.
P.S. Remember to leave out the Parmesan if you are making a vegetarian version.
Ranch Hummus
- 1 1/2 cups cooked cannellini/great northern beans (or 1 can, drained and rinsed)
- 2 tablespoons tahini (sesame paste)
- 2 tablespoons greek yogurt or sour cream (I like greek yogurt) (leave out for vegan version)
- 1 lemon, juiced
- 1 clove garlic, minced or grated
- 2 teaspoons dried parsley
- 3/4 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried chives
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/3 cup olive oil
To make the hummus add the beans, tahini, greek yogurt, lemon juice, garlic, parsley, dill, onion powder, chives, pepper and salt to the bowl of a food processor. Puree the mixture until smooth, scrapping down the sides if necessary. With the machine running stream in the olive oil until smooth. Taste and season with salt and pepper if desired. Place in the fridge until ready to use.
Bowls
- 1 bunch asparagus, ends trimmed
- 2 tablespoons olive oil, divided
- Good pinch of salt and pepper
- 1 1/2 cups of your favorite BBQ sauce
- 1 rounded tablespoon creole seasoning
- 1 rounded tablespoon cajun seasoning
- Pinch of cayenne pepper
- 1 (1 pound) tube polenta, cut into 1/2 inch slices (use 2 tubes for a hungrier crowd)
- 1/4 cup parmesan cheese, grated (leave out for vegetarian version)
- 3 cups cooked chickpeas (or 2 cans of rinsed + drained chickpeas)
- 4 cups fresh spinach
- 1 cup of sweet tomatoes
- 1 avocado, sliced
- add a sprinkling of cheese on top to taste
Begin by preheating the oven to 400 degrees.
Place the asparagus in a roasting pan or on a baking baking sheet and toss with the 1 tablespoon olive oil, salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender and crisp. Remove and chop into thirds.
While asparagus are roasting, add the BBQ sauce, creole seasoning, cajun seasoning and a pinch of cayenne to a glass measuring cup. Place the chickpeas in a medium bowl and toss with half the BBQ sauce or enough to completely coat the chickpeas. Reserve the remaining sauce.
Heat a medium sized skillet over medium heat. Add 1 tablespoon olive oil and the polenta slices. Let them sit undisturbed for 5 minutes. Flip and sear another 5, or until lightly crisped and golden on both sides. Remove and keep warm.
To the skillet add the chickpea mixture and cook for about 5-10 minutes or until the BBQ sauce has a thick and sticky coating over the chickpeas. Remove from the heat and stir in one more tablespoon of the BBQ sauce.
To assemble place some spinach in the bottom of you bowls. Add the warm and crispy polenta rounds. asparagus, tomatoes, warm BBQ chickpeas and avocado slices. Add a dollop of the Ranch Hummus and sprinkle the cheddar cheese or parmesan cheese on top. Serve with the remaining BBQ sauce.
All photographs taken from Half Baked Harvest, along with recipe and method which I have slightly adapted. To check out the original recipe here.
