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Sweet Potato Hummus

RECIPE DETAILS

Item ID: FS054

Serving Description: 1/2 Cup (4oz.)

Food Category: Vegetarian

HACCP Process Category: Complex

RECIPE DETAILS

Item ID: FS054

Serving Description: 1/2 Cup (4oz.)

Food Category: Vegetarian

HACCP Process Category: Complex

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe Source: Vermont FEED cookbook “New School Cuisine”

Sweet potato yields 61%
Drained garbanzo beans yield 65%

1. Drain beans
2. Preheat oven to 375 degrees F.

Preparation

1. Roast sweet potatoes in 375 degree oven for 40-50 minutes until soft.
2. Scoop out the flesh of the potatoes.
3. Add all ingredients to bowl of food processor and blend until smooth.
Note: Alternatively, place all ingredients in a large lexan and puree with a beurre mixer until smooth.
4. Cover and chill until service.

Serving

Serving = 1/2 Cup (4oz.)


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.375 Meat/Meat Alternative: 0.75 Calories: 143.02
Dark Green: 0 Milk: 0 Sat. Fat: 1.35%
Red Orange: 0.375 Grains: 0 Sodium: 456.26
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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