A twist on the summer classic “Hummus and Veggies”, roasting the vegetables ads a certain “je ne sais quoi”, perhaps elegance, to a simple snack.  Pair with our Mourvèdre Rosé for a pre-dinner treat.

INGREDIENTS
 
Roasted Pepper Hummus

• 1 can (15 oz) Chickpeas (Garbanzo Beans), drained, liquid reserved
• 1/4 cup Roasted Red Bell Peppers
• 1 tbs White Wine Vinegar or Lemon Juice
• 1 tbs Olive Oil
• 1 medium Clove of Garlic, peeled

 
Vegetables

• 7 to 8 Green Onions, tops trimmed
• 2 medium Red Bell Peppers
• 1/2 pound Fresh Asparagus Spears, trimmed
• 8 oz Fresh Whole Mushrooms
• 1/2 pound Sugar Snap Pea Pods
• 1 tbs Olive Oil
• 1/2 tsp Seasoned Salt

 
INSTRUCTIONS
 
– Heat oven to 450°F.

– Place Chickpeas in food processor. Cover and process with quick on-off pulses until smooth, added reserved liquid as necessary to make creamy. Add Roasted Peppers, Vinegar, 1 tbs Olive Oil and the Garlic. Process until smooth. Season with Salt to taste. Spoon into serving bowl. Let stand 30 minutes to blend flavors, or cover and refrigerate until serving time.

– In a large bowl, toss vegetables with 1 tbs Olive Oil to coat evenly. Arrange in an ungreased 15x10x1 inch pan and sprinkle with Seasoned Salt.

– Bake 7 to 10 minutes or until crisp-tender. Serve warm vegetables with hummus as a dip.

This recipe was adapted from Betty Crocker.