Roasted Green Garlic Hummus

Menu Part: 
Appetizer
Cuisine Type: 
Mediterranean

Hummus is a simple, healthy and popular appetizer served alongside veggie sticks and warm flatbread (shown here with a beet puree). In this version, roasted green garlic delivers a crisp, sweet flavor profile which differs from mature bulb garlic.

Ingredients

4 each California green garlic small bulbs, minced
1 tsp. grape seed oil
Pinch kosher salt and pepper
2 cans (15 oz. each) garbanzo beans (chickpeas), drained and rinsed
2/3 cup tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 tsp. salt
Toasted sesame seeds and chopped flat leaf parsley, for garnish

Steps

  1. Preheat oven to 350°F. Toss minced green garlic with grape seed oil, salt and pepper until coated evenly.
  2. Place marinated green garlic on baking sheet; roast until soft and tender but slightly golden brown. Remove and let cool.
  3. In food processor, combine roasted green garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water and olive oil. Process until smooth. Add salt, starting with ½ tsp., to taste.
  4. Spoon into serving dish and sprinkle with toasted sesame seed and chopped parsley. Serve with crackers, raw vegetables such as carrots or celery, or pita bread chips.

Makes 3 cups

Source: Contributed by Chef Michael Giletto, CEC, Cherry Valley Country Club, Skillman NJ Courtesy of Christopher Ranch

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

Ideas and Innovation
restaurant patio

We recently started doing patio dining during the summer months, and stole some pointers for upscale barbecuing from local country clubs. We asked our residents who go to country clubs which elements they appreciate.

Ideas and Innovation
email computer screen

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources