Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus Ranch Hummus

These Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus Ranch Hummus are a delightful combination of flavors and textures. Theyre perfect for a hearty and satisfying meal thats both spicy and creamy.

Ingredients:

• 1 cup chickpeas, canned and drained
• 2 tablespoons BBQ sauce
• 1 cup polenta, cooked and sliced into rounds
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup hummus
• 2 tablespoons ranch dressing
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Fresh parsley, for garnish

Instructions:

Set the oven to 425F 220C and heat it up

Whisk the BBQ sauce into the chickpeas in a bowl until they are well covered

Place them on a baking sheet and roast them for 15 to 20 minutes, stirring every now and then, until they are crispy

Put olive oil in a pan and heat it over medium-high heat while the chickpeas roast

It will take about 34 minutes on each side for the polenta rounds to get crispy and golden brown after you add them

Add pepper and salt

In a different pan, cook the asparagus that has been trimmed in a little olive oil for about 5 to 7 minutes, until they are soft and a little charred

Add pepper and salt

Add ranch dressing to a small bowl and mix hummus with it

Set it aside

Put the paprika, cayenne pepper, garlic powder, and onion powder in a separate small bowl

Start by putting together the bowls by making a base out of crispy polenta rounds

Add BBQ chickpeas that are spicy and sauted asparagus on top

Cover the food with the ranch hummus sauce and sprinkle the spice mix on top

Add fresh parsley on top and serve hot