Beet Hummus State (Washington) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
A non-traditional spin on chickpea hummus, using roasted beets to create a vibrant color.
NSLP/SBP CREDITING INFORMATION:
3 oz scoop provides
Crediting legumes as Meats/Meat Alternates: 1 ¼ oz equivalent meats/meat alternates.
Or
Crediting legumes as Vegetables: ⅛ cup additional vegetables, ¼ cup beans and peas (legumes).
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Washington State Office of Superintendent of Public Instruction, on behalf of Bellingham Public Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
4 from 6 votes

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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes

Instructions
 

  • Preheat combi oven to 325 °F at 100% humidity/steam.
  • Trim ¼” from beet top and bottom. Cut beets into quarters.
  • Place trimmed beets and water in a 4” full-size hotel pan. Cover and roast for 45 minutes or until tender.
  • While beets are still warm, remove skins. Reserve beet roasting water and set aside for use in step 8.
    For 50 servings, use ¼ cup
    For 100 servings, use ½ cup
    Set aside peeled beets for use in step 9.
  • In a small sauce pot, bring water and minced garlic to a boil over medium-high heat. Once boiling, remove from heat and allow garlic to steep in water for 10 minutes.
  • Strain the garlic and reserve the cooking water. Set aside cooking water for use in step 8 and poached garlic for use in step 9.
  • Drain cooked or canned chickpeas and reserve water. Set aside cooking water for use in step 8 and chickpeas for use in step 9.
  • Combine liquid ingredients (beet water, garlic water, chickpea water, and lemon juice) in a large pitcher
    For 50 servings, use 1 qt minimum capacity.
    For 100 servings, use 2 qt minimum capacity.
  • Add chickpeas, roasted beets, garlic, cumin, cinnamon, chili flakes, and salt to bowl of food processor. Pulse until coarse.
  • Add combined liquid slowly while processing, stopping processor and scraping sides of bowl as needed. Continue to process mixture until smooth, approximately 2 minutes.
  • Transfer puree to a 2” full-sized hotel pan.
    Critical Control Point: Cool uncovered in refrigeration to 70 °F within 2 hours and 40 °F within 4 hours. Hold for cold service at 40 °F.
  • Using a No. 10 scoop, serve 3 oz alongside carrots, cucumbers, cherry tomatoes, and/or pita bread.

Nutrition INFORMATION

Nutrition Facts
Beet Hummus State (Washington) Child Nutrition Agency Developed Recipe
Amount Per Serving 3 oz serving
Calories 86 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 200mg9%
Potassium 105mg3%
Total Carbohydrate 14g5%
Dietary Fiber 4g17%
Total Sugars 3g3%
Protein 4g8%
Vitamin C 0mg0%
Vitamin D 0IU0%
Calcium 28mg3%
Iron 1mg6%
Vitamin A 5mcg
*
*Marketing Guide

Notes

If all ingredients don’t fit in the food processor at one time, divide into equal weight batches and process separately.
Tips for Soaking Dry Beans
Overnight Method – Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Drain and discard water after soaking overnight. Proceed with recipe.
Quick-soak Method – Boil 1 ¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Drain and discard water. Proceed with recipe.
Tips for Cooking Dry Beans
Once the beans have soaked (overnight or quick-soak), add 1 ¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted to vent until beans are tender, about 2 hours. Drain and discard water. Use cooked beans immediately.
Critical Control Point
Cool beans to 70 ºF within 2 hours and to 40 ºF or lower within an additional 4 hours
Cooking Process #3: Complex
Yield / Volume
50 Servings:
About 9 lb 6 oz
100 Servings:
About 18 lb 12 oz