Spicy Bbq Chickpea and Crispy Polenta Bowls with Asparagus Ranch Hummus

halfbakedharvest.com

CindyLu

subheading: RANCH HUMMUS:

1 ½ 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

¾ teaspoon dried dill

½ teaspoon onion powder

½ teaspoon dried chives

½ teaspoon pepper

½ teaspoon salt

⅓ cup olive oil

subheading: BOWLS:

1 bunch asparagus ends trimmed

2 tablespoons olive oil divided

Good pinch of salt and pepper

1 ½ cups of [your favorite BBQ sauce | www.halfbakedharvest.com/homemade-barbecue-sauce-just-lik...

1 tablespoon rounded creole seasoning

1 tablespoon rounded cajun seasoning

Pinch of cayenne pepper

1 pound tube polenta cut into ½ inch slices (use 2 tubes for a hungrier crowd), 1

¼ cup parmesan cheese grated (leave out for vegan version)

3 cups cooked chickpeas or 2 cans of rinsed drained chickpeas

4 cups fresh arugula spinach or your favorite greens

1 pint grape tomatoes halved

1 avocado sliced

2 to 4 ounces sharp cheddar cheese shredded (leave out for vegan version)

Directions at halfbakedharvest.com

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