Plant Based Purees
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.
The opportunity with plant-based purées keeps pushing further into menu development, energized by a number of factors, from the hummus boom and veg-centric innovation to chefs looking to add complexity to textural combinations.
Using beans and legumes in creative applications promises modern results
Plant-based purées are pushing further into menus, energized by a number of factors, from the hummus boom and veg-centric innovation to chefs looking to add complexity to textural combinations
With so much momentum behind hummus innovation, a new opportunity has taken shape, where chefs are looking beyond traditional hummus and exploring the menu potential of other plant-based purées.
Plant-based purées are a smart way to exploit this area of growth.
Plant-based purées are a smart way to exploit this area of growth.
Plating with a plant-based and flavorful purée is an artful way to add more produce to the plate without mounding up grains and vegetables, and is a way to add interesting texture, vibrant color and layers upon layers of flavor.
