Hummus Bread

January 29, 2012 at 8:00 am 16 comments

If I had to eat hummus every meal for a week straight, I think I might be able to do it.

Example of one day might look like this:

Breakfast – hummus and avocado over gluten free toast
Snack – Rice crackers and carrots with hummus
Lunch – Open-faced turkey sandwich on hummus bread
Snack – 3-ingredient deviled eggs (made with hummus)
Dinner – Grilled chicken or grilled portabella mushrooms (for vegetarian), rice/millet/quinoa and sauteed greens served with a big dollop of hummus

Too much for you? Maybe that’s a little overboard. I am not advocating an all-hummus diet, I’m just sayin’ I love that creamy spread/dip.

I’ve baked with garbanzo beans and other cooked beans in breads and desserts before, so why not add a bean spread into a bread recipe for added moisture? I was curious if this would turn out…I am happy to report that it did!

I present to you an egg-free, yeast-free, gluten-free bread baked with prepared hummus. It’s similar to a flatbread, a bit dense from the lack of starch and eggs but it has a nice depth of flavor and was delicious warm out of the pan! I meant to sprinkle a tablespoon of sesame seeds on the bread prior to baking for adding texture and presentation, but I forgot :( I’ll put that on my list next time around!

Hummus Bread

Ingredients

1/2 cup oat flour (I grind my own gluten-free oats)
1/2 cup garbanzo bean/chickpea flour (or other bean flour)
1/4 cup flaxseed meal
2 Tbsp coconut flour (or you can substitute 1/4 cup 3-4 Tbsp brown rice, teff, sorghum, buckwheat or other gluten free flour)
1/4 to 1/2 tsp sea salt
1/4 tsp paprika, optional
1/2 tsp baking powder
1/4 tsp baking soda
2 Tbsp olive oil, canola oil, grapeseed oil, refined coconut oil or butter/ghee/Earth balance
1/2 cup water
1/4 cup + 2 Tbsp prepared hummus (any flavor, I used original hummus from the deli)
1 tsp lemon juice

Directions

1. Preheat oven to 350 F. Line a loaf pan with parchment paper and set aside.
2. In a medium mixing bowl, combine all dry ingredients and whisk to combine.
3. Add remaining ingredients and stir until moistened. Batter should be thick.
4. Spread and press into the loaf pan evenly. Bake for 18-21 minutes until cooked through and no longer gooey (mine cooked for 18 1/2 in my toaster oven). Remove from oven, let cool for 5 minutes and cut into bars. Enjoy!

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16 Comments Add your own

  • 1. Lauren @ Recipes for a Quarterlife  |  January 29, 2012 at 9:04 am

    i have never tried anything like this and really want to make it… what would you eat it with? i love hummus too!

    Reply
    • 2. naturalnoshing  |  January 29, 2012 at 10:54 am

      Hi Lauren! I’ve eaten this bread alone, topped with more hummus as a snack alongside some cucumber slices (fanatic am I?!? haha, no need to answer that), alongside my breakfast egg scramble, and with slices of turkey :)

      Reply
  • 3. Heidi @ Food Doodles  |  January 29, 2012 at 9:47 am

    Yum! We all love hummus in our house so I’m sure this would be a hit :D

    Reply
    • 4. naturalnoshing  |  January 29, 2012 at 10:55 am

      Yay! Another hummus-loving household! :) Thanks goodness for chickpeas!

      Reply
  • 5. Stephanie  |  January 29, 2012 at 10:01 am

    I’d love to make this bread! Just 2 questions: first, would chia meal work instead of flax meal? second, why does 2tbsp coconut flour convert to 1/4cup of other flours?
    Thank You!

    Reply
    • 6. naturalnoshing  |  January 29, 2012 at 10:40 am

      Hi Stephanie! I am not sure if chia meal would work since it’s such a large quantity, maybe you could sub half of it for the flax meal? I would just be worried that it would be too gummy from the chia. I would probably try 2 Tbsp chia meal and 2 more Tbsp of oat flour.
      Since coconut flour is really absorbent, I have found that you typically need a bit more of other flour to reach the same consistency, it depends on the recipe usually too though. For this recipe, I would start with 3 tbsp of additional flour and if it the batter looks really runny then add another tbsp.

      Reply
  • 7. Jessy (squeezetheday)  |  January 29, 2012 at 11:52 am

    I’ve been wondering if one can make chickpea flour by grinding dry chickpeas?

    Reply
  • 9. Genevieve  |  January 29, 2012 at 6:42 pm

    I could eat hummus every day too, but maybe not every meal haha….I love the idea of this bread though! It sounds so healthy and looks so tasty! Just wondering what size pan you used…the shape of your bread looks like it was made in a square baking pan instead of loaf pan

    Reply
    • 10. naturalnoshing  |  January 30, 2012 at 10:47 pm

      Hi Genevieve! The bread is more like a flatbread and doesn’t rise in a loaf pan like a typical bread…maybe I should call this flatbread instead :) I used a large loaf pan and then cut it into 8 nice sized squares :)
      Hummus at every meal might get old, but I bet I could do it for a day or so! hehe

      Reply
  • 11. Cara  |  January 30, 2012 at 10:02 am

    I cannot understand how you come up with this stuff! I am so amazed by you <–getting tired of hearing that yet???

    Reply
  • 12. Leanne @ Healthful Pursuit  |  January 31, 2012 at 5:59 am

    Hey, there are worse things! I had a hummus day myself yesterday. Must have polished off at least 1.5 cups of the stuff. I guess my body needed it!

    Reply
    • 13. naturalnoshing  |  January 31, 2012 at 6:17 pm

      SO true Leanne! :) I guess both of our bodies were in need of hummus!

      Reply
  • 14. Tasty Yummies  |  February 2, 2012 at 1:53 pm

    This looks delicious! I am obsessed with hummus and I am always looking for fun ways to use chickpea flour! Thanks!

    Reply
    • 15. naturalnoshing  |  February 2, 2012 at 6:09 pm

      Yeah! Another hummus addict like me :) I need to buy more chickpea flour because I enjoy experimenting with it too, I hope you like the bread if you give it a go!

      Reply
  • [...] This meal would be complete served with my hummus bread! [...]

    Reply

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