Roasted Veggie Spread 2.0

I have perfected the Roasted Veggie & Chickpea Spread recipe for my family.  While I tried various combinations of veggies (red peppers, cauliflower, yellow squash), only one was deemed good enough to eat by all three of my children, even the pickiest eater!  The winning combination is....about 3/4 lb. broccoli, 1/4 lb. carrots and 1/2 red pepper (removing skin once roasted).  Of course, I enjoyed all of the variations.  What a great way to eat vegetables!


Makes 2 cups.

Ingredients:
3/4 pound raw broccoli (or other vegetables)
1/4 pound raw carrots
1/2 red pepper
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
Ground pepper (to taste)
1 (15 ounce) can or 1 1/2 cups chickpeas, drained and rinsed
1 clove garlic, chopped
1 teaspoon red wine vinegar
Expeller pressed canola oil, spray
1 cup water or less, for desired texture
Carrots, crackers, or bread, for serving

Directions:
Heat oven to 400º.  On rimmed baking sheet, lightly spray vegetables with expeller pressed canola oil.  Roast until tender, about 20 minutes.  Let cool slightly, rub off skin of pepper.  In food processor, pureé chickpeas and garlic until smooth, 1 to 2 minutes.  Add roasted vegetables and up to 1 cup of water to get desired texture.  With machine running, drizzle in 1 tablespoon olive oil and vinegar.  Add salt and pepper.

Nutrition Information:
1 serving (1/2 cup): 177 calories, 27g carbs, 6g fat, 8g protein, 8g fiber, 13mg iron

Ratings:
5 out of 5 family members like it.