Rainbow Hummus Bowl
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: intermediate
Servings: 50
Ingredients
3 pounds 8 ounces, dry weight Brown rice, instant, cooked
1 ½ gallons + 1 cup (25 cups total) Hummus, prepared or Homemade hummus (recipe below)
Homemade hummus:
2 ½-#10 cans Garbanzo beans, canned, drained, and rinsed
25 cloves Garlic cloves, peeled
½ cup Cumin, ground
2 Tablespoons Salt
2 Tablespoons Black pepper
2 ¼ cups Lemon juice
2 ¼ cups Olive oil
Water *used for desired consistency
Remaining bowl ingredients:
4 pounds 8 ounces Purple cabbage, shredded, ready-to-use
4 pounds Baby spinach, ready-to-use
2 pounds 12 ounces Carrots, shredded, ready-to-use
4 pounds Zucchini, diced, ready-to-use
50 each Pita bread or tortilla, 1-ounce grain equivalent
Servings: 100
Ingredients
7 pounds, dry weight Brown rice, instant, cooked
3 gallons + 2 cups(50 cups total) Hummus, prepared or Homemade hummus (recipe below)
Homemade hummus:
5-#10 cans Garbanzo beans, canned, drained, and rinsed
50 cloves Garlic cloves, peeled
1 cup Cumin, ground
¼ cup Salt
¼ cup Black pepper
4 ½ cups Lemon juice
4 ½ cups Olive oil
Water *used for desired consistency
Remaining bowl ingredients:
9 pounds Purple cabbage, shredded, ready-to-use
8 pounds Baby spinach, ready-to-use
5 pounds 8 ounces Carrots, shredded, ready-to-use
8 pounds Zucchini, diced, ready-to-use
100 Each Pita bread or tortilla, 1-ounce grain equivalent
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
1. Prepare rice according to package. Hold in warming unit until service.
*Recommended cooking method: Steam covered for approximately 15 minutes.
Alternative cooking methods:
a. Boil water and pour over rice. Bake covered rice in the oven at 350°F for approximately 30 minutes.
b. Heat to a rolling boil. Cook until water is absorbed, about 30-40 minutes. Stir once. Cover and cook an
additional 10 minutes over low heat.
2. If making the hummus, add all ingredients for the hummus, except for the water, to a food processor or
Robot Coupe. Blend until smooth. Add water, ½ cup at a time, until desired consistency is reached.
3. Follow serving information below to prepare each bowl.
Serving information
1. In a bowl, portion ½ cup of the cooked brown rice.
2. Next to the rice, portion the following ingredients in separate areas; do not layer.
a. ½ cup hummus
b. ½ cup shredded cabbage
c. ½ cup baby spinach
d. ¼ cup shredded carrots
e. ¼ cup diced zucchini
3. Service with a 1-ounce equivalent serving of pita bread or a tortilla. If desired, offer a variety of
salad dressings.
Each bowl provides 2 meat alternates, 2-ounce grain equivalents, ¼ cup red/orange vegetable, ½ cup other
vegetable, and ¼ cup dark green vegetable.
Nutrition information
Calories: 562 Total Fat: 14g Saturated Fat: 1.8g Monounsaturated Fat: 8g Polyunsaturated Fat: 2.5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 80g Fiber: 13g Total Sugar: 8g Protein: 17g Sodium: 391mg Vitamin A: 304μg Vitamin C: 38mg Calcium: 131mg Iron: 5.8.mg Folate: 204μg
