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    Baked Potato Wedges with Pesto Hummus

    February 26, 2017 By Rene 2 Comments

    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.

    Jump to Recipe

    Baked Potato Wedges with Pesto Hummus | VEGAN + GF| ThisSavoryVegan.com

    When it comes to dips/spreads there are 2 that I can't live without...

    Pesto

    and

    Hummus.

    Hummus works with everything - toast, chips, crackers, veggies.

    Anything you can dip it into or spread onto it is going to taste amazing.

    But what if you could make it taste even better with the addition of nutty, basil-packed pesto?

    Definitely doesn't hurt, right?

    Baked Potato Wedges with Pesto Hummus | VEGAN + GF| ThisSavoryVegan.com

    Now that we have the dip taken care of, let's talk about these wedges.

    These potato wedges are baked with just a bit of olive oil, garlic powder and salt & pepper.

    After they are baked, they are loaded with even more flavor with fresh garlic and chopped basil.

    This is a simple snack to make with all kinds of flavor.

    Need a vegan pesto recipe? Check out my Arugula Basil Pesto or Vegan Cashew Pesto. 

    More of a visual person? Check out the video here:

    Potato Wedges with Pesto Hummus | VEGAN + GF| ThisSavoryVegan.com
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    Baked Potato Wedges with Pesto Hummus

    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.
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 1 -2

    Ingredients

    FOR THE PESTO HUMMUS DIP

    • ¼ cup prepared pesto links above
    • 2 heaping teaspoon plain hummus

    FOR THE WEDGES

    • 2 russet potatoes sliced in wedges
    • 1 teaspoon olive oil
    • 1 ½ teaspoon garlic powder
    • fresh cracked pepper to coat
    • salt to taste
    • 1 clove garlic diced
    • 1-2 basil leaves chopped

    Instructions

    • 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.
    • Enjoy!

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    Potato Wedges with Pesto Hummus | VEGAN + GF| ThisSavoryVegan.com
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    Reader Interactions

    Comments

    1. Liz @ pumpkin & peanut butter

      March 04, 2017 at 11:07 am

      I'm kinda of really obsessed with these (and that DIP!) This is literally my perfect snack! Beautiful photos--- I'm so glad I found your blog 🙂

      Reply
      • Rene

        March 04, 2017 at 3:07 pm

        Thanks so much!

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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