Spicy Lemon Hummus

Garbanzo beans are tossed in lemon juice and olive oil and seasoned with garlic, cumin, jalapeno pepper, red bell pepper and more to create this spicy hummus! All ingredients are placed in a food processor to create the perfect consistency.
spicy lemon hummus

Servings: 96 




Garbanzo beans, drained and rinsed, low sodium

3.75 #10 cans

16 pounds
Lemon juice 1 quart 1 pint
Olive oil 3 cups
Garlic, minced 1/2 cup
Cumin, ground 1/2 cup
Cayenne pepper 2 tablespoons
Jalapeno pepper 4 cups
Red bell pepper 4 cups


  1. Combine all ingredients in a food processor or VCM and puree to a smooth consistency.

  2. Spread 5 pounds of mixture into each 12”x20”x2 1⁄2” pan; use 4 pans for 96 portions. Option: sprinkle with light dash of paprika or cayenne pepper for color.

  3. Portion with a No. 8 scoop.

Recipe Notes

CCP: Chill to 41°F or lower within two hours. Refrigerate until service.
CCP: Hold at 41°F or below before and during service.
Notes: If tahini is available, add 3 cups for 100 servings. Additional cayenne pepper and/or jalapeno pepper may be added if desired.
Crediting: 1 Serving Provides 3/8 cup beans/legume vegetable or 1 1⁄2 oz equivalent meat/meat alternate

Nutrition Facts per Serving (0.5cup)

Calories: 167 kcal | Fat: 8.6 g | Saturated fat: 1 g | Sodium: 189 mg | Carbohydrates: 19.3 g | Fiber: 0.4 g | Protein: 5.3 g | Calcium: 37.4 %

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.


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