Roasted Vegetables with Roasted Pepper Hummus

A healthier option for an appetizer that can be served warm or chilled.

–

Save & Share

Servings 20

false

( 1 ) Rating

1 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

1dd8851f-7b44-4961-8f3c-c9d282b0e2db

ingredients 12
Prep Time 35 min
Total Time 45 min

Ingredients

Roasted Pepper Hummus

1: can (15 oz) Progresso® chick peas (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

Vegetables

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 450°F.
2 In food processor, place chick peas. Cover; process with quick on-and-off motions until smooth, adding enough reserved liquid (about 1/4 cup) to make a creamy mixture. Add roasted peppers, vinegar, 1 tablespoon oil and the garlic; process until smooth. If desired, season with salt to taste. Spoon into serving bowl. Let stand 30 minutes to blend flavors, or cover and refrigerate until serving time.
3 In large bowl, toss vegetables with 1 tablespoon oil to coat evenly. Arrange in ungreased 15x10x1-inch pan; sprinkle with seasoned salt.
4 Bake 7 to 10 minutes or until crisp-tender. Serve warm vegetables with hummus as a dip, or refrigerate vegetables at least 8 hours or overnight and serve with hummus.

EXPERT TIPS

toggle

Expert Tips

This dip recipe can sit at room temperature for up to two hours.

Feel free to use sugar snap or snow pea pods in this recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 60
Calories from Fat: 20),

% Daily Value

Total Fat: 2g; 2%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 65mg; 65%;
Total Carbohydrate: 8g; 8%
(Dietary Fiber 2g 2% Sugars 2g 2% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 25%;
Calcium: 2%;
Iron: 6%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;