RECIPE DETAILS
Item ID: 1957731
Serving Size: ¼ Cup (2 oz.)
HACCP Process Category:
#1 - No Cook
Food Category: Misc.
Attributes: Vegetarian, Beans, Vegan, Gluten Free
Allergens: Sesame
RECIPE DETAILS
Item ID: 1957731
Serving Size: ¼ Cup (2 oz.)
HACCP Process Category:
#1 - No Cook
Food Category: Misc.
Attributes: Vegetarian, Beans, Vegan, Gluten Free
Allergens: Sesame
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Garlic: 50% (whole, roasted)
- Garbanzo Beans (Chickpeas), canned: 65% (drained)
Pre-Preparation
- Prepare garlic:
a. Preheat oven to 350°F.
b. Cut each garlic bulb in half across the equator and wrap in foil.
c. Roast at 350°F for about 1 hour, until golden brown and soft.
d. Cool until safe to handle, remove from foil, and peel the cloves.
e. Reserve the garlic oil left in the foil. - Drain garbanzo beans and chill for at least 3 hours before using. Reserve the bean liquid.
Preparation
- Combine all ingredients (including roasted garlic and reserved garlic oil) in a container.
- Blend with an immersion blender, blender, or food processor until smooth.
- Label, date, and place in the cooler.
- Chill to 41°F or lower within 4 hours.
- Hold cold until service at 41°F or less.
Serving
Serving size: 1/4 cup (2 oz)
This recipe is used in the Hummus Veggie Wrap recipe.
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 97.53* kcal |
| Total Fat | 5.96* gm |
| Saturated Fat | 0.79* gm |
| Trans Fat | 0.00* gm |
| Sodium | 279.81* mg |
| Carbohydrates | 8.59* gm |
| Fiber | 2.78* gm |
| Sugars | 0.06* gm |
| Added Sugars | 0.00* gm |
