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!
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
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!