Roasted Vegetables with Roasted Pepper Hummus

Roasted Vegetables with Roasted Pepper Hummus

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

Prep Time

35

Minutes

Total Time

45

Minutes

Makes

20

servings

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
  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.
Makes 20 servings (1 tablespoon hummus and 5 pieces vegetables each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 60
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 65mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 2g;
Percent Daily Value*:
    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 Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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