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
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Steps
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.
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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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