BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus.

Bahan-bahan (4 porsi)

• 1 1/2 cups cooked cannellini/great northern beans (or 1 can (drained and rinsed))
• 2 tablespoons tahini (sesame paste)
• 2 tablespoons greek yogurt or sour cream (I like greek yogurt, leave out for vegan version)
• 1 lemon (juiced)
• 1 clove garlic (minced or grated)
• 2 teaspoons dried parsley
• 3/4 teaspoon dried dill
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried chives
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/3 cup olive oil
• 1 bunch asparagus (ends trimmed)
• 2 tablespoons olive oil (divided)
• Good pinch of salt and pepper
• 1 1/2 cups of [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 of cayenne pepper
• 1 pound tube polenta (cut into 1/2 inch slices (use 2 tubes for a hungrier crowd), 1)
• 1/4 cup parmesan cheese (grated (leave out for vegan version))
• 3 cups cooked chickpeas (or 2 cans of rinsed + drained chickpeas)
• 4 cups fresh arugula (spinach or your favorite greens)
• 1 pint grape tomatoes (halved)
• 1 avocado (sliced)
• 2 -4 ounces sharp cheddar cheese (shredded (leave out for vegan version))