Roasted Vegetable Toasts with White Bean Hummus

This versatile recipe can be served as an appetizer or the roasted vegetables can be served with pasta, tortillas, or salads. The White Bean Hummus is a great dip for veggie chips, too.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F. Cut the squash in half crosswise and then lengthwise. Slice into half-moons. Slice the mushrooms. Add the vegetables to a large bowl.

Step 2

Cut off the tops of the bell peppers and remove the seeds. Cut the bell peppers into 1" pieces, then add them to the large bowl.

Step 3

Add the oil and salt to the bowl, and combine.

Step 4

Transfer the vegetables to the sheet pan and spread them into an even layer.

Step 5

Bake for 20–25 minutes, or until the vegetables are softened and lightly browned.

Step 6

Cover both sides of bread generously with oil. Toast the bread in the oven for 3–4 minutes after vegetables are done.

Step 7

For the hummus, zest the lemon to measure ½ tsp; set aside. Juice half of the lemon with the Juicer to measure 1 tbsp. Combine the lemon juice, beans, oil, minced garlic and salt in a food processor. Process until combined (the hummus won’t be completely smooth).

Step 8

Remove the sheet pan from the oven. Grate the parsley over the top of the vegetables. Sprinkle with lemon zest. Gently toss the vegetables.

Step 9

Spread the hummus evenly onto the toasted bread and top with vegetables. Sprinkle with cheese.

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