Roasted Vegetables with 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

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

• 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.