Mediterranean Flatbread with Hummus
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
50 Flatbreads, whole grain rich
Pesto Sauce
1 ½ cup Oil, olive or vegetable
1 teaspoon Garlic powder
1 pint (2 cups) Basil, fresh
1 ½ tablespoons Lemon Juice
Hummus
1 ½ gallons + 1 cup (2 ½ -#10 cans) Garbanzo beans (chickpeas), drained or cooked from dry
1 tablespoon Onion powder
1/8 cup Garlic powder
1 tablespoon Salt
1 ½ tablespoons Pepper
½ cup Parsley, dried
½ cup Basil, dried
1-¾ cups Lemon juice
1 tablespoon Hot sauce
1 cup Oil, vegetable or olive
2/3 cup Water or chickpea brine
Optional garnishes
15 ounces Black olives, diced
2 pounds 9 ounces Tomatoes, finely diced or sliced
Servings: 100
Ingredients
100 Flatbreads, whole grain rich
Pesto Sauce
1 pint + 1 cup Oil, olive or vegetable
2 teaspoons Garlic powder
1 quart (4 cups) Basil, fresh
3 tablespoon Lemon Juice
Hummus
3 gallons + 1 pint (5-#10 cans) Garbanzo beans (chickpeas), drained or cooked from dry
2 tablespoons Onion powder
1/4 cup Garlic powder
2 tablespoons Salt
3 tablespoons Pepper
1 cup Parsley, dried
1 cup Basil, dried
3-½ cups Lemon juice
2 tablespoons Hot sauce
1 pint Oil, vegetable or olive
1-1/3 cups Water or chickpea brine
Optional garnishes
1 pound 14 ounces Black olives, diced
5 pounds 2 ounces Tomatoes, finely diced or sliced
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Pesto sauce: Add garlic powder, parsley, and lemon juice to oil. Mix well.
2. Hummus: Add beans, onion powder, garlic powder, salt, pepper, basil, lemon juice, hot sauce and oil to vertical cutter mixer (VCM) or blender. Mix until smooth.
3. Place flatbread on an 18”x24”x1” bun pan and brush each flatbread with pesto.
4. Scoop 1-#8 scoop (1/2 cup) of hummus on each flatbread and spread evenly.
5. Bake at 3750°F in convection oven for 3-5 minutes or until warm and flatbread is slightly crisp. Do not overbake.
6. Brush each baked flatbread with pesto.
7. Serve 2 Tbsp. diced or 3-4 slices of tomatoes and 2 Tbsp. diced black olives on the side as garnish.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Each whole flatbread provides 2 meat/meat alternates and 2 ounces equivalent grains.
Nutrition information per flatbread
Calories: 362 Total Fat: 16g Saturated Fat: 2g Monounsaturated Fat: 9g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 47g Fiber: 9g Total Sugar: 6g Protein: 12g Sodium: 539mg Vitamin A: 10μg Vitamin C: 8mg Calcium: 53mg Iron: 6mg Folate: 84μg
