• 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


  • 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!


  • 460CALORIES | SODIUM 640mg | FAT 25g | PROTEIN 17g | CARBS 48g | FIBER 11g