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Roasted Vegetables with Roasted Pepper Hummus
Roasted Vegetables with Roasted Pepper Hummus
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Prep Time:
35 minutes
Total Time:
45 minutes
Light and versatile appetizer, perfect hot or cold.
Ingredients:
  • 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, liquid reserved
  • 1/4 cup roasted red bell peppers (from 7-oz jar)
  • 1 tablespoon white wine vinegar or lemon juice
  • 1 tablespoon olive oil
  • 1 medium clove garlic, peeled
  • 7 to 8 green onions, tops trimmed
  • 2 medium red bell peppers, cut into 1 1/2-inch pieces
  • 1/2 lb fresh asparagus spears, trimmed
  • 1/2 lb fresh sugar snap pea pods
  • 1 package (8 oz) fresh whole mushrooms
  • 1 tablespoon olive or vegetable oil
  • 1/2 teaspoon seasoned salt
Instructions:
  • Preheat the oven to 450°F.
  • Place chickpeas in a food processor and blend until smooth using quick pulses, adding reserved liquid as needed for creaminess. Add roasted peppers, vinegar, 1 tablespoon of oil, and garlic; blend until smooth. Season with salt to taste. Transfer the mixture to a serving bowl and let it sit for 30 minutes to enhance flavors, or refrigerate until ready to serve.
  • In a spacious bowl, mix vegetables with 1 tablespoon of oil until evenly coated. Transfer to a 15x10x1-inch pan without greasing it, then sprinkle with seasoned salt.
  • Bake for 7 to 10 minutes until vegetables are crisp-tender. Serve warm with hummus as a dip, or refrigerate for at least 8 hours or overnight before serving with hummus.

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