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3.80 from 5 votes

Beet Hummus State (Washington) Child Nutrition Agency Developed Recipe

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.
Prep Time1 hour 15 minutes
Cook Time15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Beans and Peas (Legumes), Other Vegetables
Meal Service Temperature: Cold
Cooking Method: Roast
Season: Summer, Fall, Spring, Winter
50 Servings
Calories: 86

Ingredients

50 Servings

    Weight

    • 1 lb 9 oz Beets, fresh, whole, greens removed
    • 8 oz Water
    • 2 oz Garlic, fresh, minced
    • 4 oz Water
    • 6 lb 8 oz Chickpeas or garbanzo beans, dry, whole, cooked or canned, drained
    • - - Lemon juice, fresh
    • 14 oz Chickpeas or garbanzo beans cooking water (reserved from drained canned beans or cooking liquid)
    • ⅗ oz Cumin, ground
    • ⅕ oz Cinnamon, ground
    • - - Chili flakes
    • - - Salt, kosher

    Measure

    • - - Beets, fresh, whole, greens removed
    • 1 cup Water
    • ¼ cup 2 tsp Garlic, fresh, minced
    • ½ cup Water
    • 1 gal Chickpeas or garbanzo beans, dry, whole, cooked or canned, drained
    • ¼ cup Lemon juice, fresh
    • 2 ⅛ cups Chickpeas or garbanzo beans cooking water (reserved from drained canned beans or cooking liquid)
    • ⅛ cup Cumin, ground
    • 1 Tbsp Cinnamon, ground
    • 1/16 tsp Chili flakes
    • 1 ½ tsp Salt, kosher

    100 Servings

      Weight

      • 3 lb 2 oz Beets, fresh, whole, greens removed
      • 1 lb Water
      • 4 oz Garlic, fresh, minced
      • 8 oz Water
      • 13 lb Chickpeas or garbanzo beans, dry, whole, cooked or canned, drained
      • - - Lemon juice, fresh
      • 2 lb 4 oz Chickpeas or garbanzo beans cooking water (reserved from drained canned beans or cooking liquid)
      • 1 ⅕ oz Cumin, ground
      • ⅖ oz Cinnamon, ground
      • - - Chili flakes
      • - - Salt, kosher

      Measure

      • - - Beets, fresh, whole, greens removed
      • 2 cups Water
      • ½ cup 1 Tbsp 1 tsp Garlic, fresh, minced
      • 1 cup Water
      • 2 gal Chickpeas or garbanzo beans, dry, whole, cooked or canned, drained
      • ½ cup Lemon juice, fresh
      • 1 qt ¼ cup Chickpeas or garbanzo beans cooking water (reserved from drained canned beans or cooking liquid)
      • ¼ cup Cumin, ground
      • 2 Tbsp Cinnamon, ground
      • ⅛ tsp Chili flakes
      • 1 Tbsp Salt, kosher

      -

      50 Servings

        Weight

        • 1 lb 9 oz Beets, fresh, whole, greens removed
        • 8 oz Water
        • 2 oz Garlic, fresh, minced
        • 4 oz Water
        • 6 lb 8 oz Chickpeas or garbanzo beans, dry, whole, cooked or canned, drained
        • - - Lemon juice, fresh
        • 14 oz Chickpeas or garbanzo beans cooking water (reserved from drained canned beans or cooking liquid)
        • ⅗ oz Cumin, ground
        • ⅕ oz Cinnamon, ground
        • - - Chili flakes
        • - - Salt, kosher

        Measure

        • - - Beets, fresh, whole, greens removed
        • 1 cup Water
        • ¼ cup 2 tsp Garlic, fresh, minced
        • ½ cup Water
        • 1 gal Chickpeas or garbanzo beans, dry, whole, cooked or canned, drained
        • ¼ cup Lemon juice, fresh
        • 2 ⅛ cups Chickpeas or garbanzo beans cooking water (reserved from drained canned beans or cooking liquid)
        • ⅛ cup Cumin, ground
        • 1 Tbsp Cinnamon, ground
        • 1/16 tsp Chili flakes
        • 1 ½ tsp Salt, kosher

        100 Servings

          Weight

          • 3 lb 2 oz Beets, fresh, whole, greens removed
          • 1 lb Water
          • 4 oz Garlic, fresh, minced
          • 8 oz Water
          • 13 lb Chickpeas or garbanzo beans, dry, whole, cooked or canned, drained
          • - - Lemon juice, fresh
          • 2 lb 4 oz Chickpeas or garbanzo beans cooking water (reserved from drained canned beans or cooking liquid)
          • 1 ⅕ oz Cumin, ground
          • ⅖ oz Cinnamon, ground
          • - - Chili flakes
          • - - Salt, kosher

          Measure

          • - - Beets, fresh, whole, greens removed
          • 2 cups Water
          • ½ cup 1 Tbsp 1 tsp Garlic, fresh, minced
          • 1 cup Water
          • 2 gal Chickpeas or garbanzo beans, dry, whole, cooked or canned, drained
          • ½ cup Lemon juice, fresh
          • 1 qt ¼ cup Chickpeas or garbanzo beans cooking water (reserved from drained canned beans or cooking liquid)
          • ¼ cup Cumin, ground
          • 2 Tbsp Cinnamon, ground
          • ⅛ tsp Chili flakes
          • 1 Tbsp Salt, kosher

          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.

          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

          Nutrition

          Serving: 3oz serving | Calories: 86 | Total Carbohydrate: 14g | Protein: 4g | Total Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 105mg | Dietary Fiber: 4g | Total Sugars: 3g | Vitamin C: 0mg | Vitamin D: 0IU | Calcium: 28mg | Iron: 1mg | Vitamin A: 5mcg