BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus.
Make BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus for a smoky, crunchy, and creamy weeknight feast.
Ingredients
- 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))
Instructions
Step 1: Make the Ranch Hummus
Blend the cannellini (or great northern) beans with tahini, Greek yogurt (or omit for vegan), fresh lemon juice, minced garlic and the dried herbs and seasonings until completely smooth. With the food processor running, stream in the olive oil so the texture becomes satiny and slightly glossy; scrape the bowl once or twice and taste for salt and pepper. Transfer the pale green-tinged ranch hummus to a small bowl, press a thin film of olive oil on top to keep it fresh, and chill until ready — this creamy, silky hummus will be the cool counterpoint to the warm bowls.
Step 2: Roast the Asparagus
Trim the asparagus and toss the spears with a tablespoon of olive oil, a good pinch of salt and a grind of pepper. Arrange them in a single layer and roast until tender-crisp and lightly charred at the tips. Once cooled slightly, chop into thirds so the spears are bite-sized for the bowls; the roasting concentrates the vegetal sweetness and leaves bright green shafts with slightly blistered, darker tips.
Step 3: Sear the Polenta and Finish the BBQ Chickpeas
Pat polenta rounds dry and sear them in a hot skillet with a tablespoon of olive oil until each side is deeply golden with a crunchy, porous crust, then keep warm. Meanwhile whisk the BBQ sauce with creole, cajun, and a pinch of cayenne, toss the cooked chickpeas so they’re fully coated with half the sauce, then cook until the sauce thickens into a sticky, glossy glaze that clings to each chickpea; finish by stirring in a bit more reserved sauce for shine. Arrange the warm, golden polenta slices beside the sticky, caramelized chickpeas and the chopped roasted asparagus so you can see the crisp texture of the polenta, the sheen on the chickpeas, and the blistered asparagus all together on the surface.
Step 4: Assemble the Bowls
Lay a bed of fresh peppery arugula in a shallow matte charcoal ceramic bowl. Nestle the warm, crispy polenta rounds upright or slightly overlapping, arrange thirds of roasted asparagus, cluster the sticky BBQ chickpeas to one side, add halved grape tomatoes for pops of red, fan sliced avocado for creaminess, and tuck in a generous dollop of the chilled ranch hummus. Scatter shredded cheddar or a sprinkle of grated Parmesan across the top so there’s a mix of melty, salty crumbs and bright vegetables — aim for a composed but relaxed, layered look.
Step 5: Finish & Serve
Drizzle a touch of the remaining BBQ sauce around the chickpea cluster for extra gloss, finish with a crack of black pepper and a final scatter of cheese, and leave a small ramekin of extra sauce nearby for passing. Serve immediately so the contrast between warm, crispy polenta and sticky, smoky chickpeas and the cool, herby ranch hummus is at its peak.
Notes
- Make the ranch hummus ahead to save time and let flavors meld.
- Keep components separate for best texture when storing.
- Reserve some BBQ sauce to finish the chickpeas for shine.
- Use pre-cooked polenta tubes for faster prep and even slices.
- Reheat polenta in a skillet to restore crispness rather than microwaving.