Roasted Vegetables with Hummus Dip (Easy Appetizer)
Oven roasted peppers, onions, sweet cherry tomatoes, tossed with fresh basil served over a platter of creamy hummus. Serve with veggie platter and pita chips and you have a disappearing appetizer!
Equipment
- platter for serving dip surrounded by pita chips
- 1 sheet pan for roasting vegetables
Ingredients
- 10 ounces hummus
- 1/2 red pepper cleaned cored and sliced thin
- 1/2 green pepper cleaned cored and sliced thin
- 1/2 cup red onion cleaned cored and sliced thin
- 2 cups cherry tomatoes
- 1/2 lemon juiced
- 1 tablespoon olive oil
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1 tablespoon fresh basil chopped
Instructions
- Preheat oven to 400 degrees.
- Toss peppers, onion, and tomatoes with lemon juice, and olive oil, spread out on a baking sheet and sprinkle with salt and pepper
- Bake at 400 degrees for 20 minutes or until vegetables caramelize, and there is no watery juices on the pan. Feel free to open your oven and toss the vegi’s around a bit, once or twice while roasting. Remove from oven and toss with fresh chopped basil and let cool.
- Spread container of hummus in the middle of a shallow platter, cover with roasted vegetables.
- Serve with pita chips, pita bread slices, pretzel crisps, celery and carrot sticks.
Notes
TIP: Buy 2 containers of hummus, double the roasted vegetables and divide, after you use one container of hummus clean it out and put the other half of the roasted vegetables in it. Store this neatly stacked in your fridge for your next unexpected guests!
Nutrition
Calories: 118kcalCarbohydrates: 11gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 573mgPotassium: 266mgFiber: 4gSugar: 2gVitamin A: 316IUVitamin C: 25mgCalcium: 31mgIron: 2mg
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