Roasted Vegetables with Roasted Pepper Hummus

(1)
  1 reviews
  • 35 min prep time
  • 45 min total time
  • 12 ingredients
  • 20 servings

Ingredients

Roasted Pepper Hummus

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

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

Directions

  1. 1 Heat oven to 450°F.
  2. 2 In food processor, place chickpeas. 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. 3 In large bowl, toss vegetables with 1 tablespoon oil to coat evenly. Arrange in ungreased 15x10x1-inch pan; sprinkle with seasoned salt.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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