Ingredients:

• 2 Ib. small red, Yukon gold, purple, and/or sweet potatoes, cut into 1/4-inch-thick slices
• 1 tbsp. lemon juice
• 1 tsp. dried Italian seasoning, crushed
• 5/8 tsp. garlic powder, divided
• Sea slat and ground pepper to taste
• 3/4 cup hummus (purchased/oil free is fine!)
• 1/4 cup roasted red peppers, rinsed and drained
• 1/8 tsp. smoked paprika

Directions:

• Preheat oven to 400° F.
• Line two large baking sheets with parchment paper or silicone baking mats.
• Place potatoes in a single layer on prepared pans.
• Bake 5 minutes.
• In a small bowl stir together lemon juice, Italian seasoning, the 1/2 tsp. garlic powder, and 2 tbsp. water.
• Brush over potatoes.
• Bake 15 to 20 minutes more or until potatoes are tender, brushing with additional lemon juice mixture if potatoes look dry.
• Remove pan from oven; remove parchment.
• Preheat broiler.
• Turn potatoes over.
• Broil 4 to 6 inches from heat 4 to 5 minutes or until lightly crisp around edges
• Season with salt and black pepper.
• Meanwhile, in a blender or food processor combine the remaining ingredients.
• Cover and blend until smooth.
• Serve with potatoes for dipping

Credits:

Forks Over Knives