Roasted Vegetables with Roasted Pepper Hummus

Name: Roasted Vegetables with Roasted Pepper Hummus
Yield: 20
Ingredients: 1 can (15 oz) Progresso™ chick peas (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

Roasted Vegetables with Roasted Pepper Hummus was pinched from <a href="http://www.bettycrocker.com/recipes/roasted-vegetables-with-roasted-pepper-hummus/c1075792-4f57-4d33-9cff-7b0442df55a7" target="_blank">www.bettycrocker.com.</a>

"A healthier option for an appetizer that can be served warm or chilled...."

INGREDIENTS

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1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained, liquid reserved

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1/4 cup roasted red bell peppers (from 7-oz jar)

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1 tablespoon white wine vinegar or lemon juice

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1 tablespoon olive oil

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1 medium clove garlic, peeled

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7 to 8 green onions, tops trimmed

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2 medium red bell peppers, cut into 1 1/2-inch pieces

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1/2 lb fresh asparagus spears, trimmed

•

1/2 lb fresh sugar snap pea pods

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1 package (8 oz) fresh whole mushrooms

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1 tablespoon olive or vegetable oil

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1/2 teaspoon seasoned salt

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