Fresh Walnut Hummus

Pre-prep:

• Clean and sanitize workstation.
• Pull garbanzo beans from dry storage.
• Wipe off lids, open and carefully discard lids.
• Drain beans well and place in bowl at workstation.
• Pull California Walnuts from freezer and place at workstation.
• Pull Italian dressing and lemon juice from cooler and place at workstation.
• Pull garlic powder and crushed red peppers and place at workstation.
• Set up 6 quart food processor with S blade.
• Wash hands thoroughly and put on gloves.

CCP: Prepare foods at room temperature in two hours or less
Prep:

• Place 1 lb 4 oz of walnut pieces in bottom of food processor bowl. Pulse 10 times to chop; divide into 4 oz portions and reserve for use when serving.
• Prepare recipe in 5 equal batches.
• For each batch, place 1 pound and 4 ounces of walnut pieces in bottom of bowl.
• Add 1/2 #10 can of drained garbanzo beans.
• Add 1 1/4 cup Italian dressing.
• Add 1 1/4 cup lemon juice.
• Add 1 1/4 cup cold water.
• Add 3 tablespoons garlic powder.
• Add 1 tablespoons plus 2 teaspoons crushed red pepper.
• Cover and blend for 3 minutes.
• Scrape down sides of bowl, cover.
• Blend for 1 additional minute leaving some small chunks of beans and nuts visible.
• Empty the hummus from the processing bowl into food storage container.
• Yield per batch: 2.5 quarts
• Repeat for 4 additional batches.
• Total yield: 12.5 quarts

Cool:

• Cover hummus and date stamp.
• Place in cooler on shelf.
• Refrigerate overnight to meld the flavors.

CCP: Hold below 41°F

Serve:
Serve 1/2 cup of hummus with a few pieces of reserved chopped nuts on top with fresh vegetables and whole grain choices, or a complete grab and go entrée.

CCP: Hold below 41°F