Three Takes On: Hummus

Three Takes On offers several different versions of the same classic dish. This month: hummus.

White Bean Hummus

White Bean Hummus

University of Kansas, Lawrence

Janna Traver, executive chef and assistant director for the University of Kansas dining services, uses a wide variety of hummus recipes and spreads. Last school year, Traver went so far as to offer a hummus of the day, including this white bean version. Although the program was discontinued, hummus continues to be a favorite among the university’s diners. “Currently our hummus is made starting with dried organic beans that are cooked and then processed in the traditional method,” she says.

See full recipe

Roasted Red Pepper Hummus

Mead School District, Washington

Mead School District found a way to save costs and add hummus to its menu. “Tahini paste is expensive, so one of our assistant managers, Mary Epley, came up with this recipe that omits it and still tastes great,” says Child Nutrition Director Kim Elkins. The district uses the hummus in wraps for a veggie option or as a veggie dip.  

See full recipe

Black-eyed Pea Hummus with Pita Chips

Kimble's Events by Design, Georgia

Kimble’s Events by Design is a food management company with B&I and college accounts in Georgia. This hummus recipe, which features black-eyed peas, is a favorite for the company’s Southern guests. Featuring fresh ingredients and fried pita wedges, this hummus is simple to make and works well for serving a large number of people. 

See full recipe

More From FoodService Director

Managing Your Business
alumni worker

It’s a sure sign that a school is doing something right when its students want to come back and work as adults. From the standpoint of the foodservice director, though, there is plenty to gain from retaining homegrown talent—call it the ultimate return on investment. In the wake of back-to-school season, two dining programs with a robust alumni contingent share their thoughts on hiring former customers.

Local expertise

At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

Managing Your Business
business ladder climbing illustration

Recruiting talent is only half the battle for Mike Folino, associate director of nutrition services at The Ohio State University Wexner Medical Center in Columbus, Ohio. Once he’s attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic in conversation can be tricky.

Prior to hiring

Folino likes to touch on advancement during the initial interview process, but the extent to which he does so changes case by case. “I have had interviews where we knew right away that we needed to discuss our structure and...

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

FSD Resources