Ingredients
- 1 1/2 Pounds Russet potato scrubbed
- 4 teaspoons extra virgin olive oil
- 4 teaspoons fresh garlic minced
- 2 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon sea salt
- Pinch of pepper
- 1 cup Sabra Classic Hummus
- 2 teaspoons lemon zest
- 2 large Roma tomatoes thinly sliced
- 1 large cucumber thinly sliced
- Minced parsley for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit and lightly spray a cookie sheet with baking spray.
- Slice the potatoes width-wise into 1/3 inch-thick slices. Use a paper towel to gently press out the excess moisture from the slices and place them into a large bowl.
- Pour the olive oil, garlic, oregano, basil, thyme, salt, and pepper over the potatoes and stir until evenly coated.
- Place the potatoes in a single layer on the prepared sheet and bake until fork tender, about 20 minutes.
- While the potatoes bake, stir the hummus and lemon zest together, seasoning with a pinch of salt and pepper.
- Top each potato slice with a slice of tomato, then a slice of cucumber, sprinkling the cucumber with a pinch of salt. Finally, divide the hummus between the slices and sprinkle with parsley.
- DEVOUR!