Roasted Vegetables with Roasted Pepper Hummus

1 Ratings

1 Comments

Prep 35 min
Total 45 min
Ingredients 12
Servings 20

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Ingredients

Roasted Pepper Hummus

can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, liquid reserved

1/4

cup roasted red bell peppers (from 7-oz jar)

tablespoon white wine vinegar or lemon juice

tablespoon olive oil

medium clove garlic, peeled

Vegetables

to 8 green onions, tops trimmed

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

package (8 oz) fresh whole mushrooms

tablespoon olive or vegetable oil

1/2

teaspoon seasoned salt

Steps

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1

Heat oven to 450°F.
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

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.

Notes

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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.

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Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 60
Calories from Fat: 20

% Daily Value

Total Fat: 2g; 3%
Saturated Fat 0g 0% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 65mg; 3%
Potassium: 180mg; 5%
Total Carbohydrate: 8g; 3%
Dietary Fiber 2g 9% Sugars 2g
Protein: 2g

% Daily Value*:

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

1/2

*Percent Daily Values are based on a 2,000 calorie diet.