So now that the weather is finally getting nicer (grandma alert! I feel like I talk about the weather a lot…) I am sure you’ll be planning a lot more get-togethers for cookouts and picnics and pool parties! Ah, pool parties! And if you’re anything like me, you want to spend as much time outside doing the things you love and less time cooking. So I decided to come up with a quick and easy appetizer idea that would be a real crowd pleaser fo all your summatime partays and also get you in and out of the kitchen in a flash.
These Baked Potato Rounds with Edamame Hummus and Microgreens are so tasty, they are kind of a new spin on potato skins (which I would dare to say they would be great as such!), but what I like about these is they cook so quickly because they are sliced into rounds. The edamame hummus comes together in no time at all and then you just garnish with some microgreens, chives, and sesame seeds and you’re done! Simple, right?! (and if you haven’t had my edamame hummus, you’re in for a real treat!). You can also double the batch of edamame hummus to serve right alongside these delicious potatoes with some fresh veggies or crackers and you have yourself TWO delicious + healthy snacks. Woah! Genious!
If you’re really pressed for time, you don’t have to pipe the hummus on on top like I did, but if you’re looking to wow your peeps, go ahead and try it! It’s super simple. Otherwise just spread some hummus over top your baked potato rounds and garnish. So let’s just get right to it, shall we?!
- 2 large potatoes
- edamame hummus , (recipe below)
- sesame seeds
- olive oil
- salt + pepper
- 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!
Don’t forget, if you make this recipe, comment below and share on social media! Tag me on Instagram so I can see your beautiful re-creations!