Ingredients
Pesto Sauce
| Oil, olive | 1½ cups |
| Garlic powder | 1 teaspoon |
| Parsley or basil flakesdried OR 2 cups of fresh parsley or basil | 1 cup |
| Lemon juice | 1½ tablespoons |
Hummus
| Beans, garbanzo#10 can | 2½ each |
| Onion powder | 1 tablespoon |
| Garlic powder | ⅛ cup |
| Salt, kosher | 1 tablespoon |
| Pepper | 1½ tablespoons |
| Parsley | ½ cup |
| Basil | ½ cup |
| Lemon juice | 1¾ cups |
| Hot sauce | 1 tablespoon |
| Oil, olive | 1 cup |
| Flatbread, whole grain rich | 50 each |
Garnish
| Olives, black#10 can | ¼ each |
| Tomatoes(2 pounds, 9 ounces), finely diced or sliced | 2.563 pounds |
Intructions
Pesto Sauce:
- Add garlic powder, parsley or basil and lemon juice. Mix well.
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.
- Place flatbread on an 18″x24″x1″ bun pan and brush each flatbread with a thin coating of pesto.
- Scoop 1 – #8 scoop (½ cup) of hummus on each flatbread and spread evenly.
- Bake at 375° F in convection oven for 3-5 minutes or until warm and flatbread is slightly crisp. Do not overbake.
- Brush each baked flatbread with another thin coating of the remaining pesto.
- 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.