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recipe
CRICKET HUMMUS Recipe courtesy Kathleen Schaffer Photo courtesy Schaffer LA
method 1. Hydrate the cricket powder with lemon juice in a food processor 2. Mix garlic, hempseed, tahini, extra virgin olive oil, and sesame oil in a robot coupe until a paste forms and the hempseed has been broken down to become smooth 3. Add remaining ingredients to robot coupe and mix until a smooth hummus forms 4. Chill to reserve
ingredients
3 T roasted garlic 1 cup hempseed ½ cup sesame tahini
cup fresh lemon juice ¼ cup extra virgin olive oil 4 T cricket powder (such as Aketta) 2 T sesame oil 1 cup water 3 T honey 1 tsp Sri Lankan roasted curry 1 tsp toasted cumin, ground 3 cups chickpeas
“I approach alternative proteins like any ingredient: layering flavors, enhancing texture through preparation techniques, and ensuring visual appeal with thoughtful plating.” —Chef Jeffrey Schlissel
curve for Western consumers, creative branding and appealing products are helping normalize insect protein as a healthy and environmentally friendly choice. Known for being high in protein, rich in essential nutrients, and highly sustainable, insects have become a popular choice for protein bars, pasta, muffins, cakes, crackers, and even chips. Or if you’re feeling adventurous, incorporate whole roasted crickets as a garnish for salads or tacos, adding a crunchy element. Not only do insects pack a protein punch; insect farming is also sustainable and a completely organic process. The world is looking at dwindling water supplies and insect cultivation can help with water conservation, especially when you consider it takes one gallon of water to make cricket protein and 2,000 gallons of water to make the same amount of beef protein. Regarding greenhouse gases, crickets
produce a mere 1% of what cows produce. “Edible insects capture the interest and intrigue,” says Yoon, “and insect agriculture connects us with a viable solution within global food systems.” Beyond traditional beef There have been several alternatives to traditional proteins that have emerged as of late (exotic meats such as wild boar, frog legs, ostrich, elk, and bison). Consumer demand for new flavors and experiences coupled with the reality of rising costs for many
everyday proteins in some cases has elevated the introduction of less- common meats, poultry, and other animal-derived products. We can expect more operators to go beyond standard beef, pork, poultry, and seafood to explore a wider variety of animal proteins, according to Technomic. Blends and hybrids Though still emerging, cultured meats and fermented proteins like mycoprotein (e.g., Quorn) add cutting-edge appeal. Whereas blended products include
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SPRING 2025 ■ CATERSOURCE
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