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SWEET POTATO HUMMUS

RECIPE DETAILS

Item ID: FS054

Batch Quantity: 96

Serving Size: 1/2

Serving Measure: CUP

Serving Description: 1/2 CUP OR 4 OZ WEIGHT

Nutrition Link: 80224

Food Category: Legumes and Legume Products

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: VTF

RECIPE DETAILS

Item ID: FS054

Batch Quantity: 96

Serving Size: 1/2

Serving Measure: CUP

Serving Description: 1/2 CUP OR 4 OZ WEIGHT

Nutrition Link: 80224

Food Category: Legumes and Legume Products

HACCP: VEGA

HACCP Process Category: Complex

Recipe Source: VTF

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%

Preparation

Roast sweet potatoes in 375 degree oven. Scoop out potato.
Drain beans.
Add all ingredients to bowl of food processor and blend until smooth. Alternatively, place all ingredients in a large lexan and puree with a beurre mixer until smooth.
Cover and chill until service.


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: 432.04
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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