Hummus Bread

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

Hummus Bread

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

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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

Instructions

 

• Preheat oven to 350 F. Line a loaf pan with parchment paper and set aside.
• In a medium mixing bowl, combine all dry ingredients and whisk to combine
• Add remaining ingredients and stir until moistened. Batter should be thick.
• 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!