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Roasted Vegetables with Roasted Pepper Hummus
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
Instructions
Roasted Vegetables with Roasted Pepper Hummus serves 20 original recipe by Betty Crocker.
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