Beet Hummus Recipe & PR Campaign

As a nutrition science major, Quantity Food Production is a core class. A group of us created a Beet Hummus recipe that would serve 60 guests and created a Nutrition PR Campaign to promote it for Nutrition Networking Night. Hence our tag line:

"Try Our Hummus it's the Yummest".

Standardizing the recipe took lots of hours in the Food Science Lab. There was lots of lemon- zesting, taste- testing, and of course, nutrition analysis. We also had to strategize.

• How can we serve 50 people this delicious beet hummus?

• And how do we market to our target audience?

Since our market was educated women (18- 34) who were health conscious and active, it made sense to focus on the aesthetic appeal of a beet's deep magenta color:

And also the exercise benefits solicited by whole beets and the nutrients within them that aid women's reproductive health: nitrates, iron, folate, and Vitamin C.

We even created these recipe cards (front & back) for our patrons to take home with them and a poster.

The results: We won most creative and aesthetically pleasing appetizer for Nutrition Networking Night :).

In case you miss the link to the printable recipe in standardized format click here.

Ingredients:

Beet, roasted and cooled | 1 small

Chick peas | 1, 15oz. can

Lemon | 1 large

Salt | 1/8 teaspoon

Pepper | 1/8 teaspoon

Garlic | 2 cloves

Tahini | 2 heaping Tbs.

Extra virgin olive oil | ¼ cup

Steps:

1) Roast Beet in a 450 degree F oven for 35-45 minutes. It should be soft to the touch of a fork.

2) Assemble the rest of the ingredients and put into a strong food processor. Add the roasted beet, chopped.

3) Run processor until mixture is smooth.

4) Store in fridge until ready to use.

5) Portion into serving cups with an assortment of colorful veggies.

6) Enjoy!