Recipes

ARCHIVE | VEGETABLES WITH HUMMUS

Allergens:

sesame

HACCP rules:

CCP 3: Cold Holding, Espresso Bar Ops, Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

3 ozHummus – TahinirecipeARCHIVE | VEGETABLES WITH HUMMUS
1 1/2 ozcauliflowerwashedtrimmed3/4″ florets
4 sticksenglish cucumberwashedtrimmed3″ x 3/8″ sticks
4 sticksjumbo carrotwashedtrimmedpeeled3″ x 3/8″ sticks
5 stickscelerywashedtrimmed3″ x 3/8″ sticks
5 sticksred bell pepperwashedtrimmedseeded3″ x 3/8″ sticks

1
Using a green handled #12 vollrath disher, portion 3 oz Hummus, by weight, *into the top right compartment of the container.
2
Arrange cauliflower in the top left section of the container, as shown in the photo.
3
Arrange peppers and cucumbers in the bottom right of the container, as shown in the photo.
4
Arrange carrots and celery in the bottom left section of the container.
5
Chill to 40°F, then place lid on container.
6
Follow labeling procedures.

*OR, MN, WA > portion Hummus into an ECO-PRODUCTS 4 oz Green Ramekin. Place the ramekin in the top right corner of the container. CATERING MINI | x6 recipe CATERING LARGE | x7 recipe

Description

Serving Size

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