Main Purple Beet Hummus

50 and 100 (½ cup) servings

Crediting:

½ cup provides:

PrimeroEdge: SR110242

1 gal + 1 qt + 2 cups (8 lb) Garbanzo beans, low sodium, canned, drained
3 qt (6 lb 10 oz) Beet root, whole, topless
⅔ cup Lemon juice
1 ½ tsp ¼ cup Soybean oil, divided
1 Tbsp Garlic powder
1 Tbsp Onion powder
1 tsp Cumin

2 gal + 3 qt (16 lb) Garbanzo beans, low sodium, canned, drained
1 gal + 2 qt (13 lb 4 oz) Beet root, whole, topless
1 ⅓ cup Lemon juice
1 Tbsp ½ cup Soybean oil, divided
2 Tbsp Garlic powder
2 Tbsp Onion powder
2 tsp Cumin

Drain garbanzo beans well.
Wash beets well, scrubbing gently with a produce brush. Pat dry well. Do not peel. Rub each beet with ⅛ tsp soybean oil. Preheat oven to 400°F. Cover a full sheet pan with parchment paper. Distribute oiled beets evenly on pan. Roast for 25-35 minutes or until al dente.
The beets are ready when able to be punctured with a paring knife and the skin is blistered. Use the back of a paring knife to scrape the skin away. Cut beets into 2" chunks. Process the hummus in multiple batches in a food processor, combining ingredients in these quantities: 1 qt 2 ¼ cup garbanzo beans, 1 qt 2 cups roasted beets, ⅓ cup lemon juice, 2 Tbsp soybean oil, 1 ½ tsp garlic powder, 1 ½ tsp onion powder, and ½ tsp cumin.
Begin at low speed, gradually increasing to high or the puree setting. Continue processing until hummus reaches a smooth, creamy texture, pausing occasionally to scrape the sides with a spatula. Allow to process for 20-25 minutes.
Serve ½ cup (#8 scoop) with carrots, celery, or whole grain tortilla chips. Store in the refrigerator.
Process #3: Complex Food Preparation

purple beet hummus notes all charts

Recipe developed with funding from USDA’s Team Nutrition Training Grant for School Meal Recipe Development.
(Palmyra Area School District)

This project was funded using U. S. Department of Agriculture grant funds.

This institution is an equal opportunity provider.