Hummus Bread {Gluten-free, Vegan}

Made with hummus and tahini added to the dough, this is one of the most captivating breads I have made for quite a while, and it's quite filling too even though it is a fairly light bread. The flavors of hummus and tahini don't overwhelm the taste of the bread but add the lovely Middle Eastern savor of chickpeas and sesame. It is very easy to make, is yeast-free, and does not require a lot of kneading, and once it is cool, one slice is quite substantial. Its earthy flavor is nicely enhanced with butter and a sprinkle of mixed seeds, and the bread toasts well too. I believe that this bread will become a staple in my kitchen.

I haven't been making gluten-free breads for very long, but the more I experiment, the more I enjoy the gluten-free baking experience even though I do not have an intolerance to gluten myself. I used a combination of sorghum, buckwheat and brown rice flours in this loaf, but it should work well with any gluten-free grain flour. The leavening comes from baking powder and baking salt instead of yeast.

For this recipe, I made a batch of hummus with za'atar, but any basic hummus recipe will do, and it is a great way to use up any leftover hummus. The za'atar can easily be left out of the hummus recipe, though I did add some for some extra flavor because this bread is open to a multitude of seasonings.

Hummus Bread {Gluten-free, Vegan}

Recipe by Lisa Turner
Published on April 13, 2020

Simple and nourishing three-flour gluten-free bread made with hummus and tahini

Preparation: 20 minutes + 15 minutes resting time
Cooking time: 1 hour

Print this recipe

Ingredients:

3 tablespoons psyllium husk
2 1/2 tablespoons chia seeds
1 2/3 cups warm water
1 cup buckwheat flour
1 cup sorghum flour
1 cup brown rice flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons coconut or brown sugar
1 cup hummus
1/2 cup tahini
1/2 teaspoon sea salt
1/3 cup pumpkin seeds or pepitas

Instructions:

Line a 9-inch loaf pan with parchment paper, and preheat an oven to 400°F.
In a large bowl, whisk together the psyllium husk and chia seeds with the water, and let sit for 10 minutes. Stir in the flours, baking powder, baking soda, sugar, hummus, tahini and sea salt until the flour is well incorporated. Turn the dough out onto a lightly floured surface and gently knead the dough for a few minutes, sprinkling a bit more flour over the dough if it seems to wet — it should be soft but not too sticky. Cover with a kitchen towel and let sit for 15 minutes.
Shape into a loaf and gently transfer to the prepared pan. Scatter the pumpkin seeds or pepitas over top. Bake for 1 hour, until the bread is golden on top and a cake tester inserted into the middle comes out clean. Leave in the pan to cool completely before removing the bread from the pan.
Store the bread wrapped in a kitchen towel or parchment paper for a few days at room temperature, or for longer in the refrigerator. Unused portions can be frozen.

Makes 1 loaf