Baked Potato Rounds with Edamame Hummus
Published Sep 01, 2019
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These Baked Potato Rounds with Edamame Hummus can be decorated with piped-on hummus to make pretty appetizers or can be made more casual with just a spread of hummus for a side dish.
Baked Potato Rounds with Edamame Hummus
Ingredients
For the potatoes:
- 2 large baking potatoes
- 1-2 tablespoons olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- Microgreens
- Chives
- Sesame seeds
For the hummus:
- 12 ounces frozen shelled edamame
- ¼ cup tahini
- ½ cup gluten-free vegetable stock
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic
- 1 tablespoon nutritional yeast
- 2 tablespoons sesame oil
- ½ teaspoon kosher or fine sea salt
Instructions
- Preheat the oven to 375°F.
- Using a mandoline slicer, slice the potatoes into ¼-inch thick rounds (if you don't have a mandoline slicer, carefully slice with a very sharp knife).
- Place the rounds on an oiled baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake in the oven for about 15 minutes, flipping halfway through.
- While the potatoes are baking, make the hummus.
- Microwave the edamame in a microwave-safe dish with a little bit of water, according to package directions.
- Add the edamame to a food processor/blender along with all the other hummus ingredients and blend until smooth, adding more broth, a little at a time, as needed.
- Turn the broiler on and broil the 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 potatoes from the oven, and either spread some hummus over top or pipe the hummus on, as pictured. Garnish with microgreens, chives, and sesame seeds. Store leftovers in the fridge.
Nutrition
Calories: 380kcalCarbohydrates: 32gProtein: 15gFat: 23gSaturated Fat: 3gSodium: 424mgPotassium: 921mgFiber: 6gSugar: 2gVitamin A: 65IUVitamin C: 15mgCalcium: 89mgIron: 3.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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