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Roasted Vegetables with Roasted Pepper Hummus

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  • Prep 35 min
  • Total 45 min
  • Ingredients 12
  • Servings 20
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A healthier option for an appetizer that can be served warm or chilled.
by Qué Rica Vida Cocina
Updated Mar 12, 2012
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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

Directions

  • 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.

Expert Tips

  • tip 1
    This dip recipe can sit at room temperature for up to two hours.
  • tip 2
    Feel free to use sugar snap or snow pea pods in this recipe.

Nutrition Information

60 Calories, 2g Total Fat, 2g Protein, 8g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
20
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.

More About This Recipe

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