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