These Baked Potato Wedges with Pesto Hummus are the perfect vegan snack! If the dip wasn't enough, these wedges are also topped with fresh basil and garlic.
FOR THE PESTO HUMMUS DIP
- 1/4 cup prepared pesto links above
- 2 heaping tsp plain hummus
FOR THE WEDGES
- 2 russet potatoes sliced in wedges
- 1 tsp olive oil
- 1 1/2 tsp garlic powder
- fresh cracked pepper to coat
- salt to taste
- 1 clove garlic diced
- 1-2 basil leaves chopped
Preheat oven to 450 degrees and line a baking sheet with foil.
Place sliced potatoes in a bowl with olive oil, garlic powder and pepper. Stir to coat potatoes evenly. Spray foil with non stick spray and spread potatoes out so they are not touching.
Bake potatoes for 30 minutes, flipping halfway through.
While potatoes are baking, prepare the pesto hummus. Combine ingredients in a small bowl and stir to combine. Place in the fridge until ready to serve.
Remove potatoes from the oven and top with salt, fresh garlic and basil. Serve immediately with dip.