shared by Kalispell Public Schools
Ingredients

  • 2 cups Garbanzo beans – drained and rinsed (reserve juice to adjust consistency later)
  • 4 cups cooked lentils – boiled for 10 minutes till soft, local red lentils from Timeless Seeds work well
  • ½ cup tahini (strong tahini)
  • 1 cup safflower oil from the Oil Barn (olive, vegetable, and camelina oils work as well)
  • Liquid as needed for consistency (reserved garbanzo juice or lentil cooking water)
  • Salt to taste

Blend in Food processor until creamy; refrigerate immediately and hold below 41 degrees F. Good for 7 days, or freeze for up to one month

Makes: 8 cups
For School nutrition requirements:
Hummus
32 – ¼ cup portions (2 oz) = 1 oz meat equivalent or ¼ cup legume
OR
16 – ½ cup portions (4 oz) = 2 oz meat equivalent or ½ cup legume