Roasted Vegetables with Roasted Pepper Hummus
Roasted Vegetables with Roasted Pepper Hummus requires roughly 45 minutes from start to finish. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 20. This side dish has 46 calories, 2g of protein, and 2g of fat per serving. Only Head to the store and pick up asparagus spears, olive oil, sugar snap pea pods, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. It is a very reasonably priced recipe for fans of middl eastern food.
Instructions
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.
In large bowl, toss vegetables with 1 tablespoon oil to coat evenly. Arrange in ungreased 15x10x1-inch pan; sprinkle with seasoned salt.
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.