Ingredients
- 2 large potatoes
- hummus (edamame, recipe below)
- microgreens
- chives
- sesame seeds olive oil
- pepper
- salt
- 12 ounces edamame (shelled, frozen)
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic
- 1 tablespoon nutritional yeast
- 2 tablespoons sesame oil
- 1/4 cup Tahini
- 1/2 cup vegetable stock
- 1/2 teaspoon salt
Edamame hummus
- 12 oz shelled edamame (frozen)
- 2 tbsp lemon juice
- 1 tsp minced garlic
- 1 tbsp nutritional yeast
- 2 tbsp sesame oil
- 1/4 cup tahini
- 1/2 cup vegetable stock
- 1/2 tsp salt
Instructions
- Preheat your oven to 375 degrees
- Using a mandoline slicer, slice your potatoes into 1/4 inch thick rounds (if you don’t have a mandoline slicer, just slice with a very sharp knife, but be careful!)
- Place the rounds on an oiled baking sheet, drizzle with olive oil and sprinkle with salt + pepper. Bake in the oven for about 15 minutes, flipping halfway through
- While your potatoes are baking, make your edamame hummus
- First, microwave your edamame in a microwave-safe dish with a little bit of water (according to package directions)
- Add the edamame to your food processor/blender along with all the other hummus ingredients and blend until smooth (adding more broth little bits at a time as needed)
- Turn your broiler on, and broil your potato rounds for a few minutes on each side to get them a little crispy (be sure to watch so they don’t burn!)
- Remove your potatoes from the oven, and you can either spread some hummus over top, or if you want to pipe the hummus on like I did, do so now
- Garnish with fresh microgreens, fresh chives, and sesame seeds!
- Store the leftovers in the fridge, they taste great as leftovers too!
Nutrition
- 460CALORIES | SODIUM 640mg | FAT 25g | PROTEIN 17g | CARBS 48g | FIBER 11g
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