Directions

For the Hummus:

1. In food processor, purée all ingredients except water until smooth.
2. Add water, process until blended. Refrigerate, covered. (Yield: 12 cups)

For the Vegetable Slaw:

1. In large bowl, toss together broccoli, zucchini, celery, onions, bell peppers and almonds.
2. In small bowl, whisk together oil, lemon juice, parsley, mint and lemon zest.
3. Pour over vegetable mixture; toss gently to coat. Season with salt and pepper. (Yield: 12 cups)

For the Almond Flatbread:

1. In mixer bowl, stir together 1½ cups all-purpose flour, 1½ cups whole wheat flour, salt and yeast.
2. Add water; mix at low speed with paddle for 2 minutes.
3. Add remaining whole wheat flour; mix at medium speed until blended.
4. Add remaining all-purpose flour, ¼ cup at a time, until soft dough forms. (You may not need to add all the all-purpose flour; dough should be soft but not sticky.)
5. With dough hook, knead dough at medium speed for about 8 minutes or until elastic.
6. Form dough into ball and place in lightly oiled bowl, turning to coat. Cover with plastic wrap; let rise in warm place until doubled in bulk.
7. Remove plastic; punch down dough with your fist. Cover and let rise 30 minutes more.
8. Heat oven to 400°F. Divide dough into 12 pieces; form each piece into a ball. Cover with a towel and let rest for 5 minutes.
9. Roll 1 piece of dough as thin as possible.
10. With your hands, lift and stretch dough as thin as you can without tearing, rotating dough as you work, until round is about 8 inches in diameter.
11. Sprinkle with 1 tablespoon almonds, pressing them in gently. Repeat with remaining dough to make 12 rounds.
12. Place rounds on baking sheets; bake for about 10 minutes or until brown in spots. Cool on rack. (Yield: 12 flatbreads)