Ingredients
1
can (15 oz) Progresso™ chickpeas (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
Preparation
Heat oven to 450°F.
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.
