Hummus

Name: Hummus
Ingredients: 2 #10 can Chickpeas (garbanzo beans, canned, drained - see note); 3 cups + 2 Tbsp Lemon juice; 1 ½ lbs Tahini (sesame paste, unsalted ); 2 Tbsp + ¼ tsp Garlic (powder ); 3 cups + 2 Tbsp Water; 1 Tbsp + 1/8 tsp Pepper (black, ground ); 1 Tbsp + 1 tsp Baking soda (optional )

Print Recipe

Recipe HACCP Process:

#1 No Cook

Serving Size:

1/2 cup

Yield: 50 servings

Source:

JSI Back to Basics: Mediterranean Flavors Recipe (adapted from: USDA Recipe E-24)

Ingredients

2 #10 can Chickpeas, garbanzo beans, canned, drained – see note
3 cups + 2 Tbsp Lemon juice
1 ½ lbs Tahini, sesame paste, unsalted
2 Tbsp + ¼ tsp Garlic, powder
3 cups + 2 Tbsp Water
1 Tbsp + 1/8 tsp Pepper, black, ground
1 Tbsp + 1 tsp Baking soda, optional

Instructions:

Combine all ingredients in a food processor and puree to a smooth and creamy consistency. You will need to mix in the food processor in batches. Be careful not to overfill the food processor to ensure a smooth and creamy mixture. Mix for about 3-5 minutes per batch.
Transfer hummus to hotel pan. Cover and refrigerate.
Hold at 41°F or lower until service

Nutritional Analysis:

Calories: 193.86kcalCarbohydrates: 21.01gProtein: 8.44gFat: 9.71gSaturated Fat: 1.28gTrans Fat: 0gCholesterol: 0mgSodium: 347.8mgFiber: 6.66gSugar: 0.48g

Meal Component Information:

Meat/Meat Alternate – 2 oz equivalent

Note:

Choose USDA foods whenever available to save on cost.

Before starting recipe, if canned chickpeas are not soft already, boil in water, starting from cold water with baking soda. Cook until very soft, almost mushy.