Bbq Chickpea And Crispy Polenta Bowls With Asparagus + Ranch Hummus. Recipe

Ingredients For Bbq Chickpea And Crispy Polenta Bowls With Asparagus + Ranch Hummus. Recipe

• 1.5 cup cooked cannellini/great northern beans
• 2 tablespoon tahini sesame paste
• 2 tablespoon greek yogurt or sour cream I like greek yogurt, leave out for vegan version
• 1 lemon juiced
• 1 clove garlic minced or grated
• 2 teaspoon dried parsley
• 0.75 teaspoon dried dill
• 0.5 teaspoon onion powder
• 0.5 teaspoon dried chives
• 0.5 teaspoon pepper
• 0.5 teaspoon Salt
• 0.33000000000000007 cup olive oil
• 1 bunch asparagus ends trimmed
• 2 tablespoon olive oil divided
• pinch Good salt and pepper
• 1.5 cup your favorite BBQ sauce | https://www.halfbakedharvest.com/homemade barbecue sauce just like sweet baby rays
• 1 tablespoon rounded creole seasoning
• 1 tablespoon rounded cajun seasoning
• pinch cayenne pepper
• 1 pound tube polenta cut into 1/2 inch slices , 1
• 0.25 cup parmesan cheese grated
• 3 cup cooked chickpeas or 2 cans of rinsed + drained chickpeas
• 4 cup fresh arugula spinach or your favorite greens
• 1 pint grape tomatoes halved
• 1 avocado sliced
• 2 ounce sharp cheddar cheese shredded