| Garbanzo beans, drained and rinsed, low sodium|
3.75 #10 cans
|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|
Combine all ingredients in a food processor or VCM and puree to a smooth consistency.
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.
Portion with a No. 8 scoop.
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.