I went to Wild Cow the other day and ordered this amazing Chick Pea Salad that had a pile of yummy hummus on top. It was super delicious and I decided I’d try to recreate it.
The BBQ Tater Bites were created out of too many awesome leftovers of things I shouldn’t really be eating…so in order to make myself feel less guilty about eating potatoes and barbeque, I made these small bites.
Slice leftover baked potato into 1/2 inch slices. Slather butter onto potato slice. Add a pile of BBQ, sprinkle with cheddar cheese and bake at 350 for about 20 minutes or until cheese is golden and bubbly.
I put a dollop of sour cream on top and served with a side of Avocado Hummus!
Avocado Hummus Recipe:
1 can chick peas (rinsed and drained)
1 avocado chopped
1/4 cup heavy cream
1/4 cup extra virgin olive oil
handful of sunflower seeds
salt/pepper/garlic powder …(I find that putting minced garlic in my hummus makes it way too strong)
2 tbs. chopped red onion (just learned how to soak chopped onion in cool water for 10 minutes to make it less onion-y in a good way )
Blend all ingredients in a food processor until consistency is to your liking.
<- Great texture here!
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