Herb Baked Potatoes with Hummus and Tomato Cucumber Relish

Scrub and blot dry the potatoes. Cut into wedges leaving the skins on. If the potatoes are cut in advance, hold them in cold water to prevent browning. Drain and blot them dry before cooking.

Combine the oil, garlic, rosemary, salt, and pepper in a large bowl. Add the potatoes and roll or toss them until they are evenly coated. Transfer to a sheet pan.

Pre-heat the oven to 425°F. Bake in a pre-heated oven until the skin is brown and they are fork tender. Do not overcook potatoes as you will lose the integrity of the product. Serve immediately.

For Hummus: Puree the chickpeas with the tahini, lemon juice, olive oil, and garlic in a robocoupe in 2 batches until very smooth. If you want to make the mixture extremely smooth, pass through a fine sieve. To adjust the consistency, if it is too thick, add a little tepid water. If tahini paste is not available you can utilize peanut butter, to avoid peanut allergies, sun butter is a good alternative.

To make the several different flavors of hummus a basil pesto and a sun dried tomato puree can be added to enhance the flavor profiles of the hummus to coincide with the potatoes.

For Relish: Small dice the tomatoes and cucumbers, add them to a bowl and add the parsley, vinegar, salt and pepper. Mix gently and adjust to taste.