I had intended to make this recipe for lunch one day, except the recipe was for a savory salad bowl. As most days go with toddlers, I ended up not having nearly enough time to make it. Fair warning, this recipe does take a bit of time to complete, so grab a glass of wine, turn on some music, and enjoy.
The weather was celebrating the arrival of Spring, so a BBQ recipe seemed to be in order. I also was really craving roasted vegetables and I happened to have a tube of polenta that I needed to use. It had been one of those impulse buys where you say to yourself “I’ll look for a recipe later and make this.” There are a lot of flavors going on in this dish, but in my opinion, it was the ranch hummus that really set it off! You can add more vegetables to roast or serve over wilted spinach as well, this was just what I had left in the fridge. What are some of your favorite “everything must go” recipes?
- 1 15 oz. can cannellini beans drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons Greek yogurt plain
- 1 cloves garlic
- 1 lemon juiced
- 1/3 cup olive oil
- 2 teaspoons dried parsley
- 3/4 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried chives
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt to taste
- 1 15 oz. can chickpeas drained and rinsed
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 pinch cayenne
- 1 cup BBQ sauce
- 2 tablespoons olive oil separated
- 1 bunch asparagus bottoms trimmed
- 1 pint grape tomatoes halved
- 1 small sweet onion sliced into rings
- 1 pound tube polenta
Add all ingredients for ranch hummus to a food processor and blend until smooth. Place in a bowl, cover, and set aside.
Rinse and drain can of chickpeas. Rub dry. Place onto a large rimmed baking sheet and drizzle oil on top. Roll chickpeas around to coat.
In a small bowl, combine garlic powder, salt, chili powder, and cayenne. Sprinkle on top of chickpeas and roll around again to properly coat.
Preheat oven to 400ºF and place the baking sheet with chickpeas in the oven while preheating. Bake for 20 minutes, then remove and roll the chickpeas around once more. Place back into the oven for another 20 minutes or until they are slightly golden. Once they are done, remove and let cool off to the side (they will actually continue cooking and will firm up).
Toss asparagus (ends trimmed), grape tomatoes, and onion in 1 tablespoon olive oil in a large bowl. Grease a rimmed cookie sheet with cooking spray and spread vegetables out evenly. Sprinkle salt and pepper over them. Add to the preheated oven (currently cooking the roasted chickpeas).
Roast vegetables for 25-30 minutes or until crispy. While the vegetables finish roasting, mix BBQ sauce and roasted chickpeas in a medium bowl. Set aside.
Heat 1 tablespoon olive oil in a large skillet. Slice polenta into 1/2 inch round slices. Place in heated skillet and let sit for 5 minutes. Flip the cakes over and cook for another 5 minutes or until both sides are crispy.
To assemble, place a few cakes on each plate, top with BBQ chickpeas, and roasted vegetables. Add a scoop of ranch hummus to the side for dipping. Serve and enjoy.
Source: Half Baked Harvest