Fresh Walnut Hummus

By Joanne Weir
Total Time
0 Mins
Serves
100
Serving Size
1 Salad
Meal
Snack
Course
Side

DESCRIPTION

Nutty hummus serves as a more nutritious alternative to ranch dressing, and helps make fresh vegetables more appealing to picky eaters.
Download the recipe card

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins
Calories
305
Total Fat
24
Saturated Fat
2.5
Trans Fat
0
Cholesterol
0
Sodium
245
Carbohydrates
18
Dietary Fiber
5
Total Sugars
2
Protein
8
Calcium
52
Iron
2

Ingredients

  • 6 lb plus 4 oz California walnuts
  • 2 1/2 #10 cans garbanzo beans, low sodium, USDA #100360, drained
  • 1 qt plus 2 1/4 cups lemon juice, reconstituted
  • 1 qt plus 2 1/4 cups Italian salad dressing
  • 1 qt plus 2 1/4 cups water, tap, municipal
  • 1 cup plus 2 T garlic powder
  • 1/2 cup plus 1 tsp red pepper flakes, crushed

Meal Equivalencies

2 oz meat/meat alternative (1 oz eq each from walnuts and beans)

Production Notes

California walnuts are best kept frozen, and can be used from a frozen state.

Walnuts are the only nut significantly high in the omega-3 fatty acid alpha-linolenic acid (ALA) (2.5g/oz).

Allergens

Tree nuts.

Preparation

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