Roasted Vegetables and Chickpea Spread

One of my favorite magazines is Whole Living.  The articles are interesting but the recipes are even better.  I've tried about a dozen or so with the hopes to try many more.  All of the recipes I have tried so far have been great.  Plus, they do a nice job of noting if a recipe is vegetarian, vegan, nut-free or other special diet markings.

Recently, I tried the Roasted Sweet Pepper and Chickpea Dip recipe out of their June issue with the substitutions of broccoli and carrots as suggested.  It was just ok with the radishes as a dip.  It was better spread onto a wrap.  Once I spread it onto crackers it was a smash hit with the kids.  They could not get enough.  Can't wait to make it with the roasted sweet peppers.  Makes 2 cups.

Ingredients:
1 pound small sweet peppers (or other vegetables)
3 tablespoons extra-virgin olive oil
Salt & ground pepper
1 (15 ounce) can or 1 1/2 cups chickpeas, drained and rinsed
1 clove garlic, chopped
1 teaspoon red wine vinegar
1 bunch radishes or crackers, for serving

Directions:
Heat oven to 400º.  On rimmed baking sheet, drizzle vegetables with 1 tablespoon oil.  Season with salt & pepper.  Roast until tender, about 18 minutes (carrots & broccoli took twice as long for me).  Let cool slightly, rub off skins and remove seeds and stems.  In food processor, pureé chickpeas and garlic until smooth, 1 to 2 minutes.  Add roasted vegetables and vinegar to pureé and combine.  With machine running, drizzle remaining 2 tablespoons oil.  Season with salt and pepper.

Nutrition Information:
1 serving (1/2 cup): 217 calories, 22g carbs, 13g fat, 6g protein, 7g fiber, 12mg iron

Ratings:
5 out of 5 family members like it.

Food Allergy/Intolerance Notes:
I have scoured the grocery shelves looking for safe crackers for my child.  Finding ones absent of dairy, soy, and nuts as ingredients and in the manufacturing process has been a challenge.  I found two with the Back to Nature brand that work for us.  Their saltines and flatbread crackers are great.  Plus the flatbread crackers taste great with the black bean dip and hummus recipes.