Ingredients: Makes 1 serving

Potato Wedges

• 8 - 10 two bite potatoes, cut in half. To make this meal as quick as possible. I recommend cooking the potatoes first before placing in the oven. I love to cooked a ton of little potatoes one day during the week to store in my fridge for quick meals like this. If you don’t have time to cook the potatoes first, you can cook them raw as well.

• 1 TBSP Lemon Juice

• 1 TBSP Garlic powder/

Oil Free Hummus

• 1 can chickpeas - drained

• 1/4 cup aquafaba (the juice from the chickpea can)

• 3 small garlic cloves

• 1 TBSP Tahini (optional)

• 2 TBSP Lemon Juice

• 1/4 tsp paprika

• salt to taste

Instructions for Potatoes

• Cut potatoes in half and toss in a bowl with the garlic powder and lemon juice

• Place on a non stick pan and put in the oven. If potatoes are already cooked, I like to broil them for 5 mins, but keep an eye on them as they could crisp up faster depending on your oven. If the potatoes are raw, bake at 350 degrees for 15-20 mins. Also keep an eye on them.

Instructions for Hummus

Throw everything in a food processor and blend until smooth. And more liquid if needed.

Plate your bowl with any additional veggies you’d like and enjoy!