To make hummus more appealing to those at the Correctional Training Facility (CTF) at Soledad, a recipe challenge was accepted by the incarcerated and staff.
“We were approached by the food administrator because the population was complaining about hummus,” said Correctional Food Manager II G. Gash. “He wanted to know if we could do something with (it to) create an event (for) more awareness.”
Hummus, the creamy chickpea concoction packed with protein, fiber and healthy fats, isn’t a food favorite for the CTF-Soledad incarcerated population. Even though the healthy snack option is versatile and can be used as a dipping sauce, condiment or star of a dish, it hasn’t been embraced by the population.
Reactions from the population vary but it’s safe to say they aren’t the biggest fans of hummus.
Watch the video (story continues below):
At CTF, humble hummus has bad reputation
“That’s bland, I mean, who would like that,” asked one incarcerated person.
Another chimed in: “Nope. Not at all. It was terrible.”
Another? “Absolutely not. I had no hummus ever touch my palate. Never see anybody eating it. I always see it stacked up in a corner somewhere, so I didn’t try it.”
Staff and the incarcerated got into the challenge to make hummus more appetizing, whipping up recipes to be judged in a competition.
Some made sauces, a hummus burger, falafel, fish tacos with hummus, a stir fry with ramen and lemon, and many other dishes.
Na’il Downey, the event emcee, said it was much more than a hummus challenge.
“You get to interact on a human level and get to laugh and joke and be with the administration,” he explained.
Video by Bernadette Durley, TV specialist
Story by Don Chaddock, Inside CDCR editor
Office of Public and Employee Communications
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