With consumers showing hummus so much love, there’s an opportunity for menu differentiation through creative play in flavor combinations—both in the hummus and atop. Jorge Cespedes brings you five creative ways to top plant-based purées, lending flavor, texture and menu differentiation.
Using beans and legumes in creative applications promises modern results
Five ways to use beans in breakfasts: Shakshuka, Breakfast Bowls, Breakfast Chili, Huevos Rancheros, and Breakfast Burritos
Boost the flavor and texture in dressing with plant-based purées
Five advantages to including plant-based purees as sandwich spreads
4 ways to develop a sustainable and 100-percent utilization approach to seacuterie.
Street-level research reveals creative sparks that can flame menu innovation
Hummus is having a moment. Nestlé Minor's brings you nine ways to signaturize this craveable, wholesome Middle Eastern dip.
Propelled by the interest in plant-based proteins, the veg-centric trend and Middle Eastern fare, the chickpea is stealing the spotlight. From bar bites of roasted chickpeas to the next wave of hummus and the explosion of falafel, they promise wholesome adventure.