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.  

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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

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Industry News & Opinion

A foodservice conference in Kentucky held a student panel where students gave feedback on their school lunch program, Bowling Green Daily News reports.

The panel of students, who attend Warren East High School in Bowling Green, Ky., said that they would enjoy menu items such as smoothies made with natural ingredients, and a salad bar. Students also said they would like the option to dine in places other than the cafeteria, such as the library or outside.

Additionally, the students shared that phone calls, Snapchat and FaceTime were their favorite methods of communication...

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From Bush’s Best®.

Imitating restaurant trends has long been a way to increase participation in K-12 meal programs. As consumer drive for ethnic flavors continues to ramp up—it was named as a top trend by the National Restaurant Association earlier in 2018—it’s no surprise that school meal operators are looking to bring those qualities to the lunchroom. And ethnic inspiration isn’t the only restaurant trend popping up on school menus. Plant-forward cuisine and customizable options are also proliferating.

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A 2017 report from the School Nutrition Association found...

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veggies

Though consumers are interested in improving their food choices, they can be easily scared away by dishes that sound too healthy .

For instance, according to Technomic’s Healthy Eating Consumer Trend Report , 30% of diners ages 18-34 said they would choose an indulgent menu item over a healthier one because they thought the indulgent item would taste better.

To diners, good tasting and good for you don’t usually go together. With that in mind, today’s chefs are meeting that challenge by marketing delicious, flavorful, indulgent dishes that also happen to be healthy....

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Students at Adobe Acres Elementary School in Albuquerque, N.M., have a new menu item this school year, KOB reports.

Named Delish, the dish includes hominy, corn and carnitas and is available on Wednesdays every three weeks this semester.

The recipe was developed in a partnership between the nutrition team and celebrity chefs Adrienne Cheatham and Jet Tila.

Read the full story via kob.com .

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