Recipe: Carrot Hummus Batch



Recipe Preparation

  1. In a food processor, combine the purée and the hummus base.
  2. Pulse-purée until fully combined and streak free. 
  3. Scrape down the sides with a rubber spatula as needed and adjust the seasoning, if necessary, and repulse. 
  4. Transfer to a deli container and hold under refrigeration for service or for additional recipes. 

Recipe: Coconut Carrot Purée

Yield: 21 oz.

  • ½ oz. Gordon Choice Grade A Unsalted Butter 
  • 1 lb. Jumbo Carrots, diced
  • 1 oz. Sweet Vidalia Onion, diced
  • ½ oz. Ginger, minced
  • ¼ oz. Markon Ready-Set-Serve  Peeled Garlic, minced
  • 5 oz. Coconut Milk
  • ¼ oz. Markon Lime, juiced
  • ½ oz. Gordon Choice Honey 
  • to taste Trade East  Ground Red Cayenne Pepper
  • to taste Salt

Preparation Instructions

  1. In a sauce pot, add the butter, carrots, onions, ginger, garlic and lime juice and sweat down with salt. 
  2. Add the remaining ingredients and bring to a simmer. 
  3. Reduce heat to low and cook until the carrots are soft. 
  4. Transfer to a blender and purée until smooth. 
  5. Serve at ambient temperature.

Recipe: Hummus Base

Yield: 28 oz.

  • 1 lb. Gordon Choice Garbanzo Beans
  • 2 oz. Recipe: Roasted Garlic Purée
  • 1 oz. Tahini Pure Sesame Paste 
  • 2 Tbsp. Markon Lemon, juiced
  • 8 oz. Gordon Choice Canola/Extra Virgin Olive Oil Blend
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper

Preparation Instructions

  1. Place the drained chickpeas, roasted garlic, tahini and lemon juice in a food processor.
  2. Pulse ingredients until they are smooth. Use a rubber spatula and push down the sides. Pulse again.
  3. With the food processor running, slowly drizzle in the oil blend until smooth. 
  4. Season salt with salt pepper. 

Recipe: Roasted Garlic Purée

Yield: 16 oz.

  • 1 lb. Markon Ready Set Serve Peeled Garlic
  • 16 oz. Water
  • to taste Kosher Salt

Preparation Instructions

  1. Remove the nipple of each garlic clove.
  2. Place garlic in a half-size hotel and add the water.
  3. Cover the pan with foil and bake at 350°F for 1½ hours. 
  4. For the last half hour, remove the foil and allow the garlic to caramelize in the pan. 
  5. Garlic should be soft to the touch. 
  6. Strain any excess liquid and place the garlic in a food processor. 
  7. Season with salt and purée until smooth. 

Note: The water can be replaced by oil, and then strain the oil to use for other recipes as roasted garlic oil.

For additional nutrition information, log in to Cycle Menu Management and search for key name 0195738. Not using Cycle Menu Management? Learn more.

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…