Roasted Red Pepper Hummus

1 (8 oz.) container plain hummus

1 Tbsp. Halladay's Roasted Red Pepper & Garlic

Combine ingredients; let chill.

SIMILAR RECIPES

Roasted Red Pepper Hummus Wrap

1 package plain or flavored wraps

1 (8 oz.) containers plain hummus

1 Tbsp. Halladay's Roasted Red Pepper & Garlic Seasoning

Cooked chicken, shredded

Jalapeno cheddar or other sliced cheese

Desired toppings such as cucumber, tomato and lettuce

Combine hummus and seasoning. Divide mixture between wraps and spread to edges. Top with chicken, cheese and toppings; wrap tightly.

Roasted Red Pepper Spread

1/2 cup light or regular sour cream

1/2 cup light or regular mayo

1 Tbsp. Halladay's Roasted Red Pepper Seasoning

Combine all ingredients. Use as a dip or to top sandwiches, wraps, tacos, etc.

Creamy Hummus Noodles

1 lb. spaghetti pasta

1 cup plain hummus

1/2 cup vegetable stock

2 to 3 Tbsp. soy sauce

1 Tbsp. Halladay's Roasted Red Pepper Seasoning

1/2 cup snow peas, thinly sliced on an angle

3 scallions, thinly sliced

1/2 cup dry-roasted peanuts, crushed (optional)

Cook pasta according to package, reserving 1 cup of cooking water for later. Meanwhile, whisk together the hummus, stock, soy sauce and seasoning in a large bowl. Add the pasta to the hummus mixture and let cool 15 minutes. Add pasta water to thin, if needed. Serve topped with snow peas, scallions and peanuts.

Garlicky Roasted Butternut Squash Lasagna

3 lbs. butternut squash, halved and seeded

4 Tbsp. unsalted butter

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

1/4 cup flour

4 cups milk

1 cup heavy cream

1 package no-cook lasagna noodles

3 cups parmesan cheese, finely grated

Preheat oven to 450˚F. Brush squash with olive oil; bake until soft, 45-50 minutes. Let cool, scoop out flesh; set aside. Melt butter in large skillet over medium-low heat. Whisk in flour and seasoning; cook for 3 minutes. Whisk in milk until smooth. Simmer until thickened, about 10 minutes, stirring occasionally. Stir in squash; season with salt and pepper. NOTE: sauce can be made 3 days in advance and refrigerated. Reduce oven to 375˚F. Beat cream until medium peaks form; set aside. Grease a 9X13-inch baking dish; spread 1 cup of sauce on bottom and cover with a layer of noodles. Add a layer of sauce and top sprinkle with cheese. Continue to layer until noodles and sauce are gone. Place final layer of noodles on top and cover with cream and remaining cheese. Cover with foil; bake for 30 minutes. Remove foil and continue baking until top is golden brown, about 10 minutes. Let cool 5 minutes before serving.

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