Hummus Bread
Try this moist, savory bread recipe with hummus. It is nutty, tasty with a beautiful crumb. Great to eat toasted and spread with butter. Also perfect for sandwiches.
Print
Pin
Ingredients
- 2 cups Whole-wheat flour
- 1 cup All purpose flour
- 2 teaspoons Instant Yeast
- 1 teaspoon Sugar
- 1½ teaspoons Salt
- ¾ cup Hummus (recipe follows, but you can also use store bought if desired)
- ½ cup Lukewarm Milk
- ¼ cup Orange juice (I used store bought OJ)
- ¼ cup Olive oil
- 1 tablespoon Egg Replacer or 1 large Egg
- ¼ cup Sesame seeds, lightly toasted
Hummus Recipe:
- ½ cup Tahini (sesame paste)
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 2 teaspoons Ground Cumin
- 4 ~ 8 cloves Garlic, peeled
- 2 15 oz. cans Chickpeas, drained and ¾ cups of liquid reserved
Instructions
- Make Hummus: Place all the ingredients except for the chickpea liquid in a food processor. Add ½cup of the reserved chickpea liquid. Blend until smooth; if the mixture is not smooth enough, add the remaining ¼cup additional liquid. Refrigerate until ready to use.
- Make the Bread: Combine all the ingredients in a large mixing bowl or the bowl of the stand mixer. Mix well using hands or a mixer until a smooth and soft dough forms. Transfer to a greased bowl and let rise for about 1 hour until the dough is very puffy or until almost doubled in volume.
- Lightly grease a 9"x5" loaf pan (original recipe used 8½"x4½" loaf pan).
- Gently deflate the dough and shape it into a 9" log. Place it in the prepared pan and cover it gently with lightly greased plastic wrap. Allow to rise for 1~1½hour or until the dough crowns about 1" over the rim of the pan (it should crown about 1½" over 8½"x4½" loaf pan).
- Preheat the oven to 350°F.
- Bake the bread for 35~40 minutes. After 20 minutes, loosely cover the bread with aluminum foil and continue baking until the bread is golden brown and an instant read thermometer inserted in the center registers 190°F.
- Remove from the oven, after couple of minutes, remove from the oven and let cool completely before slicing. Brush with melted butter, if desired, while still hot.
Video
Notes
- Feel free to use any flavor of hummus. Roasted garlic or roasted red pepper or caramelized onion (yumm!!) are all perfect.
- If you want to bake with chocolate hummus to make a sweet humus bread then go ahead. Make the below adjustments to the recipe:
- Increase the amount of sugar to 2 tablespoons. But you if you want a slightly sweeter bread, then add another tablespoon.
- Skip sesame seeds and add a handful of raisins or chocolate chips for added sweetness.
- Depending on the loaf pan you use, the second rise will be slightly different:
- for a 9" x 5" loaf pan, it should crown 1" over the rim
- for 8½"x4½" loaf pan, it should crown 1½" over the rim
- Make sure to let the loaf cool down completely before slicing.
- Wrap any leftover bread in plastic wrap or foil and place in an airtight bag. Store at room temperature for 2 days or freeze for up to 2 months. To thaw, simply place them in a toaster and toast until crisp.
- Here is another delicious idea - make hummus flatbread. Just let the dough rise for the first time. Then divide the dough into smaller dough balls, roll and cook on a griddle.
Nutrition
Serving: 1Slice | Calories: 351kcal | Carbohydrates: 43g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 581mg | Potassium: 377mg | Fiber: 8g | Sugar: 3g | Vitamin A: 77IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 4mg
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!