Chefs are extending the reach of hummus

Spicy Steak and Hummus Feta Bowl features grass-fed beef marinated in a blend of 13 spices.

Just around the bend from the Eastern Med lies an abundance of new opportunity

Bowls are showcasing the versatility of hummus

The many ways in which this on-trend workhorse is carrying modern menus

This plant-based superstar moves deeper into menu development

Exploring deeper into this region’s food culture serves up big opportunity

Chefs are finding creative ways to add signature garnishes to the ever-popular hummus

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.