Mediterranean Flatbread with Hummus

Ingredients

Pesto Sauce

Oil, olive1½ cups
Garlic powder1 teaspoon
Parsley or basil flakesdried OR 2 cups of fresh parsley or basil1 cup
Lemon juice1½ tablespoons

Hummus

Beans, garbanzo#10 can2½ each
Onion powder1 tablespoon
Garlic powder⅛ cup
Salt, kosher1 tablespoon
Pepper1½ tablespoons
Parsley½ cup
Basil½ cup
Lemon juice1¾ cups
Hot sauce1 tablespoon
Oil, olive1 cup
Flatbread, whole grain rich50 each

Garnish

Olives, black#10 can¼ each
Tomatoes(2 pounds, 9 ounces), finely diced or sliced2.563 pounds

Intructions

Pesto Sauce:

  1. Add garlic powder, parsley or basil and lemon juice. Mix well.

Hummus:

  1. 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.
  2. Place flatbread on an 18″x24″x1″ bun pan and brush each flatbread with a thin coating of pesto.
  3. Scoop 1 – #8 scoop (½ cup) of hummus on each flatbread and spread evenly.
  4. Bake at 375° F in convection oven for 3-5 minutes or until warm and flatbread is slightly crisp. Do not overbake.
  5. Brush each baked flatbread with another thin coating of the remaining pesto.
  6. Serve 2 tablespoons diced or 3-4 slices of tomatoes and 2 tablespoons diced black olives on the side as garnish.

Recipe Notes

Yield 50 servings

Serving size: 1 flatbread

HACCP—Standard Operating Procedure —Use hand washing procedures before starting recipe.

HACCP—Standard Operating Procedure—Wash all produce before starting this recipe.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.