Roasted Vegetables with Roasted Pepper Hummus

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


20 servings (1 tablespoon hummus and 5 pieces vegetables each)

Roasted Pepper Hummus Ingredients

1 (15 ounce) can chick peas (garbanzo beans), drained, liquid reserved
1/4 cup roasted red bell peppers (from 7 ounce jar)
1 tablespoon white wine vinegar or lemon juice
1 tablespoon olive oil
1 medium clove garlic, peeled

Vegetables Ingredients

7 to 8 green onions, tops trimmed
2 medium red bell peppers, cut into 1 1/2-inch pieces
1/2 pound fresh asparagus spears, trimmed
1/2 pound fresh sugar snap pea pods
1 (8 ounce) package fresh whole mushrooms
1 tablespoon olive or vegetable oil
1/2 teaspoon seasoned salt


Preheat oven to 450°F (232°C).

In food processor, place chick peas. 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 15 x 10 x 1-inch pan; sprinkle with seasoned salt.

Bake for 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.

Estimated Time

Preparation Time: 35 minutes
Bake Time: 10 minutes

Additional Information

This dip recipe can sit at room temperature for up to two hours.

Feel free to use sugar snap or snow pea pods in this recipe.

Nutritional Information

1 Serving (1 Serving): Calories 60 (Calories from Fat 20), Total Fat 2 g (Saturated Fat 0 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 65 mg; Total Carbohydrate 8 g (Dietary Fiber 2 g, Sugars 2 g), Protein 2 g; Exchanges: 1 1/2 Vegetable; 1/2 Fat; Carbohydrate Choices: 1/2

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