Roasted Vegetables with Roasted Pepper Hummus

1 Ratings

1 Comments

Prep 35 min
Total 45 min
Ingredients 12
Servings 20

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

Hide Images

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

Tips

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.

Nutritional Information

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.