Roasted Vegetables with Roasted Pepper Hummus

Name: Roasted Vegetables with Roasted Pepper Hummus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Middle Eastern
Ingredients: 227 grams fresh asparagus spears, trimmed; 425 grams can chickpeas (garbanzo beans), drained, liquid reserved; 1 medium clove garlic, peeled; 7 to 8 green onions, tops trimmed; 1 Tbsp white wine vinegar or lemon juice; 227 grams package fresh whole mushrooms; 1 Tbsp olive oil; 227 grams fresh sugar snap pea pods; 2 mediums red bell peppers, cut into 1 1/2-inch pieces; 59 milliliters roasted red bell peppers (from 7-oz jar); 1 teaspoons seasoned salt; 1 Tbsp olive or vegetable oil

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

Heat oven to 450F.

Equipment you will use

Oven

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.

Ingredients you will need

Chickpeas