Roasted Vegetables with Roasted Pepper Hummus

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

  • prep time 35 min
  • total time 45 min
  • ingredients 12
  • servings 20

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
  • 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.
  • 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;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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