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

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources