Pinto Bean Hummus with Feta-Mint Relish

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
12

Pinto beans form the base for this garlicky version of hummus. lemon juice and tahini brighten the flavors. The feta mint-relish adds some refreshing zip and the delicious dip is great spread on warm pita.

Ingredients

3 cups pinto beans, soaked, rinsed, drained
2 1⁄4 cups red onion, finely diced
1 tbsp. garlic, minced
3 bay leaves
1 tbsp. oregano, dried
7 1⁄2 cups vegetable stock
3 tsp. cumin, ground
2 1⁄2 tbsp. kosher salt
2 1⁄2 cups scallions, thinly sliced
1 cup feta cheese, crumbled
1⁄4 cup olive oil
1⁄4 tsp. crushed red pepper flakes
6 tbsp. lemon juice
1⁄2 cup mint leaves, sliced
2 tbsp. roasted garlic puree
1⁄2 cup tahini
1⁄4 tsp. cayenne pepper

Steps

1. In a stockpot over high heat, combine beans, onion, garlic, bay leaf, oregano and stock. Bring to a boil.

2. Reduce heat and simmer 30-40 min. until beans are tender. Remove from heat and add cumin and salt. Stir and let stand 15 min. before draining. Reserve.

3. In a bowl, combine 2 cups beans, 1⁄2 cup scallions, feta cheese, olive oil, red pepper flakes, 2 tbsp. lemon juice and 2 tsp. mint. Toss gently to combine.

4. In a food processor, coarsely puree remaining beans and scallions and roasted garlic. Add tahini, cayenne pepper, remaining mint and lemon juice, and process until pureed. Season to taste and reserve.

5. Serve hummus on a plate topped with feta-mint relish and warm pita bread. Garnish with additional cayenne pepper and olive oil, if desired.

More From FoodService Director

Ideas and Innovation
woman sick phone bed

Our employees have paid time off, but if they don’t call in at least one hour before their scheduled shift, their PTO will be docked for the day. We also assign points for unapproved absences. Everyone starts with a freebie, and when they get to 4, then we start the disciplinary action process. When a staff member gets to 10 points, that is grounds for termination.

Ideas and Innovation
app mobile

The capacity of our dining room is 135 guests, and most evenings we serve closer to 160. At times, this led to some residents waiting for a table, especially at peak hours. Our new table management software allows diners to request specific meal times via a mobile app and allows us to space out our service, greatly reducing the wait times and allowing dining staff to prepare each table in advance of their arrival.

Ideas and Innovation
to-go coffee

We have a fixed kiosk that not only sells coffee, but also protein smoothies, grab-and-go reimbursable meals and other a la carte items. We used updated equipment like what is used in Starbucks and incorporated school colors. It is a very popular addition to one of our high schools, and we are planning on expanding it to two additional high schools.

Menu Development
sam kass talking menu directions

Sam Kass, former White House senior policy advisor for nutrition policy and executive director of the Let’s Move campaign, spoke at FSD’s MenuDirections conference in February.

Q: What’s one of the biggest food-related problems facing our country?

A: Obesity is the No. 1 threat to national security—20% of what we’re spending on healthcare is due to obesity. This isn’t a policy problem. The root of our challenge is culture, and what we value in our food. The healthy choice needs to be the easy choice.

Q: What are some important steps to modeling healthy eating and creating...

FSD Resources