Black Bean Hummus - USDA Recipe for Schools

Black Bean Hummus - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Black Bean Hummus – Chickpeas and black beans blended with cilantro, olive oil, cumin and lemon juice.

 

Canned low-sodium black beans, rinsed, drained
6 lb
2 qt 2 2/3 cups (approx. 1 1/2 No. 10 cans)
12 lb
1 gal 1 qt 1 1/3 cups (approx. 3 No. 10 cans)

1. Combine black beans, garbanzo beans, lemon juice, garlic, oil, salt, cumin, and pepper in a food processor. Puree on medium speed for 1-2 minutes until beans have a smooth consistency. DO NOT OVERMIX.

OR
*Dry black beans
6 lb
2 qt 2 2/3 cups
12 lb
1 gal 1 qt 1 1/3 cups
Canned low-sodium garbanzo beans or chickpeas, rinsed, drained
6 lb
3 qt 2 2/3 cups 1 Tbsp 1 tsp (approx. 1 1/2 No. 10 cans)
12 lb
1 gal 3 qt 1 1/3 cups 2 Tbsp 2 tsp (approx. 3 No. 10 cans)
OR
*Dry garbanzo beans or chickpeas
6 lb
3 qt 2 2/3 cups 1 Tbsp 1 tsp
12 lb
1 gal 3 qt 1 1/3 cups 2 Tbsp 2 tsp
Lemon juice
1 qt 1/2 cup
2 qt 1 cup
Fresh garlic cloves, peeled
12 oz
2 2/3 cups
1 lb 8 oz
1 qt 1 1/3 cups
Olive oil
1/4 cup 2 Tbsp
3/4 cup
Salt
1 1/2 tsp
1 Tbsp
Ground cumin
2 Tbsp
1/4 cup
Ground white pepper
1 Tbsp
2 Tbsp

2. Using a rubber spatula, scrape black bean mixture into a large bowl.

Fresh cilantro, diced
3 oz
1 qt 1 1/4 cups
6 oz
2 qt 2 1/2 cups

3. Add cilantro. Stir well.

4. Transfer 3 qt 1/2 cup (about 7 lb 5 oz) black bean hummus to a steam table pan (12" x 20" x 2 1/2"). Cover pans tightly. For 50 servings, use 2 pans. For 100 servings, use 4 pans.

5. Critical Control Point: Cool to 41 °F or lower within 4 hours.

6. Critical Control Point: Hold at 41 °F or lower.

(Optional) Whole-grain tortilla chips
3 lb 4 oz
500 chips
6 lb 8 oz
1,000 chips

7. (Optional) Serve with chips.

8. Portion with No. 8 scoop (1/2 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Serving

NSLP/SBP Crediting Information: 1/2 cup (No. 8 scoop) provides:

Legume as Meat/Meat Alternate: 2 oz equivalent meat/meat alternate.

OR

Legume as Vegetable: 1/2 cup legume vegetable.

CACFP Crediting Information: 1/2 cup (No. 8 scoop) provides:

Legume as Meat/Meat Alternate: 2 oz meat/meat alternate.

OR

Legume as Vegetable: 1/2 cup vegetable.

How to Cook Dry Beans

Special tip for preparing dry beans:

SOAKING BEANS

OVERNIGHT METHOD: Add 1 ¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.

QUICK-SOAK METHOD: Boil 1 ¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.

COOKING BEANS

Once the beans have been soaked, add 1 ¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.

Critical Control Point: Hold for hot service at 135 °F or higher.

OR

Chill for later use.

Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.

1 lb dry black beans = about 2 1/4 cups dry or 4 1/2 cups cooked beans.

1 lb dry garbanzo beans or chickpeas = about 2 1/2 cups dry or 6 1/4 cups cooked beans. 

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