Chanhassen High School Chef Shares Southwest Hummus Recipe

MINNEAPOLIS (WCCO) – Students at Chanhassen High School are getting a taste of award-winning food.

Chanhassen High School Chef Steve Riley's Southwest Hummus is award winning and students at the school get to eat it regularly.

Riley gave Mid-Morning a taste of the dish as well.

Southwest Hummus

Servings: 12

Ingredients:
3 Tbsp. vegetable oil
3 Tbsp. vinegar
3 Tbsp. lemon juice
3 Tbsp. water
1 Tbsp. cumin
1/4  tsp. cayenne pepper
1 tsp. southwest chipotle seasoning, low sodium variety
1 Tbsp. granulated garlic
1 Tbsp. no-salt seasoning
1 tsp. Cajun seasoning, low sodium variety
1 tsp. ground black pepper
1/2 cup Chopped tomatoes, fresh
1/4 cup frozen Simplot RoastWorks® Flame-Roasted Peppers & Onions
3/4 cup frozen Simplot RoastWorks® Flame-Roasted Corn & Black Bean Fiesta
1 -15 oz. can low sodium garbanzo beans, drained and rinsed

Directions:

Combine liquids, seasonings and tomatoes in industry blender; mix well.
Add vegetables and beans and blend to desired consistency. If necessary, add more water one tablespoon at a time to obtain desired thickness.

CCP: Cold Hold at 41 °F or lower for service.