Created by: Almond Board of California
Makes: 24 servings
Ingredients
Hummus:
- 5 lbs, 10 oz cooked chickpeas
- 3 cups roasted almond butter
- 1 cup lemon juice
- 3 oz garlic, chopped
- 3 tbsp salt
- 2 tbsp grated lemon zest
- 1 tbsp red pepper flakes
- 1½ cups water
Vegetable Slaw:
- 1 lb, 2 oz broccoli stems, peeled and julienned
- 1 lb, 2 oz zucchini, julienned
- 9 oz celery, julienned
- 9 oz red onions, thinly sliced
- 6 oz red bell peppers, julienned
- 6 oz toasted slivered almonds
- ¾ cup extra virgin olive oil
- 6 tbsp lemon juice
- 6 tbsp chopped parsley
- 3 tbsp chopped mint
- 2 tbsp grated lemon zest
- Salt and pepper to taste
Almond Flatbread:
- 12 oz all-purpose flour
- 13 oz whole wheat flour
- 1½ tbsp salt
- 1 tbsp dry yeast
- 2¼ cup lukewarm water
- 3 oz ground toasted almonds
Directions
For the Hummus:
- In food processor, purée all ingredients except water until smooth.
- Add water, process until blended. Refrigerate, covered. (Yield: 12 cups)
For the Vegetable Slaw:
- In large bowl, toss together broccoli, zucchini, celery, onions, bell peppers and almonds.
- In small bowl, whisk together oil, lemon juice, parsley, mint and lemon zest.
- Pour over vegetable mixture; toss gently to coat. Season with salt and pepper. (Yield: 12 cups)
For the Almond Flatbread:
- In mixer bowl, stir together 1½ cups all-purpose flour, 1½ cups whole wheat flour, salt and yeast.
- Add water; mix at low speed with paddle for 2 minutes.
- Add remaining whole wheat flour; mix at medium speed until blended.
- 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.)
- With dough hook, knead dough at medium speed for about 8 minutes or until elastic.
- 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.
- Remove plastic; punch down dough with your fist. Cover and let rise 30 minutes more.
- 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.
- Roll 1 piece of dough as thin as possible.
- 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.
- Sprinkle with 1 tablespoon almonds, pressing them in gently. Repeat with remaining dough to make 12 rounds.
- Place rounds on baking sheets; bake for about 10 minutes or until brown in spots. Cool on rack. (Yield: 12 flatbreads)