Spinach and Artichoke Flatbread with Lemon Garlic 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
Hummus recipe
2 ½ -#10 cans (1 1/2 gallons + 1 cup) Garbanzo or white cannellini beans, drained or cooked from dry
18 cloves Garlic
1/3 cup Cumin, ground
2 tablespoons Salt
1 tablespoon Black pepper
2 ½ cups Lemon juice
1 pint Olive oil
1 quart Water (used for desired consistency)
Pesto recipe
1 ½ cups Oil, olive or vegetable
1 teaspoon Garlic powder
1 pint (2 cups) Basil, fresh
1 ½ tablespoons Lemon juice
Toppings
¾ gallon + ½ cup (12 ½ cups total or 11-#300 cans) Artichoke hearts, chopped
2 pounds Spinach, fresh, chopped
Servings: 100
Ingredients
100 Flatbreads, whole-grain rich
Hummus recipe
5-#10 cans (3 gallons + 1 pint) Garbanzo or white cannellini beans, drained or cooked from dry
36 cloves Garlic
2/3 cup Cumin, ground
¼ cup Salt
2 tablespoons Black pepper
1 ¼ quarts Lemon juice
1 quart Olive oil
2 quarts Water (used for desired consistency)
Pesto recipe
1 ½ pints (3 cups) Oil, olive or vegetable
2 teaspoons Garlic powder
1 quart (4 cups) Basil, fresh
3 tablespoons Lemon juice
Toppings
1 ½ gallons + 1 cup (25 cups total or 22-#300 cans) Artichoke hearts, chopped
4 pounds Spinach, fresh, chopped
Preparation
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Prepare hummus: Add beans, garlic cloves, cumin, salt, black pepper, lemon juice and oil to vertical cutter mixer (VCM) or blender. Mix until smooth. Add water until desired consistency is reached.
2. Prepare pesto sauce: Add garlic powder, basil, and lemon juice to oil. Mix well.
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. Portion ¼ cup spinach and ¼ cup artichoke hearts over hummus.
6. Bake at 375°F in convection oven for 5-10 minutes or until warm and flatbread is slightly crisp. Do not overbake.
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, 2 ounces equivalent grains and ⅜ cup vegetable (1/4 cup other vegetable and ⅛ cup dark green vegetable) serving.
OR
Cut each flatbread in half to provide 1 meat/meat alternate, 1 ounce equivalent grain and ⅛ cup vegetable serving.
Nutrition information per flatbread
Calories: 436 Total Fat: 21g Saturated Fat: 2.3g Monounsaturated Fat: 11.6g Polyunsaturated Fat: 2.8g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 47g Fiber: 10g Total Sugar: 1g Protein: 13g Sodium: 712mg Vitamin A: 88μg Vitamin C: 18mg Calcium: 83mg Iron: 2.8mg Folate: 114μg
