Sesame & Polenta Potato Wedges With Lisa’s Chargrilled Capsicum Hummus


Featuring: Lisa’s Chargrilled Capsicum Hummus
Serves: 4 people


  • 6 large Agria potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon sesame seeds
  • ¼ cup instant or fine ground polenta
  • 1 tub Lisa’s Chargrilled Capsicum Hummus
  • 1 tub cherry tomatoes, diced
  • 1 small red onion, diced
  • Italian parsley or spring onion
  • 1 can sweet corn kernels
  • 1 tablespoon lemon or lime juice
  • Extra dip to serve


  1. Pre-heat the oven to 190°C.
  2. Cut the potatoes into large wedges and toss with the oil, sesame seeds and polenta, arrange in a single layer on a lined tray and bake for 20-25 minutes until golden and just tender.
  3. Spoon over the hummus and bake a further 5 minutes until golden. Scatter with fresh coriander and serve with salsa.
  4. For the salsa combine the diced cherry tomatoes, red onion, parsley and sweet corn and dress with a squeeze of lemon or lime and a dash of olive oil.
  • Available at all major supermarkets.