Lunch: Roasted Vegetables with Roasted Pepper Hummus

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

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Roasted Vegetables with Roasted Pepper Hummus

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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

Instructions

Heat oven to 450 °F.
In food processor, place chickpeas. 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 15x10x1-inch pan; sprinkle with seasoned salt.
Bake 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.

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