We recently shared a hummus recipe that was the result of a long set of trials and errors, involving experimentation with different ingredients in our test kitchen. Our beet hummus recipe is unique and phenomenal, and all those attempted trials meant a large amount of hummus ended up left over in our lucky refrigerator. Who knew it would serve as inspiration for this next recipe?
Hummus and bread don’t have much in common when you first look at them. We don’t even eat hummus on bread— traditionally—pita bread or chips are the most common pairing for hummus after all. However, the grand surprise is that beet hummus has a few ingredients that can also fit into a healthier vegan-style bread recipe. The chickpeas and beets encompass both a starch and add some protein. Golden olive oil is an effective emulsifier in the hummus, and can also work similarly in certain baked goods. Using this hummus as an in ingredient for this bread recipe was a daring task, but one which was completely worth the risk!
To keep this bread vegan, we did not add eggs, the use of which could have resulted in a hard and dry bread. On the contrary, we were pleasantly surprised by a fluffy and egg-free moist bread, in this case. The properties of the hummus combined with a little extra Once Again Tahini paired wonderfully to make this recipe a winner.
Surprisingly, our tahini bread contains only four ingredients! We used the tahini with a gluten-free flour blend as well as with a whole wheat flour, and both yielded a perfect bread, light in taste and endowed with a typical bready texture and a moist and fluffy interior. This bread is ideal for sandwiches, as toast with your option of toppings, or served plain with a little extra tahini on top of it. You can dress up this unique bread with sweet jams and butters, or with sliced or mashed avocado and/or eggs.
Perhaps the best attribute of this tahini bread is its stellar nutritional profile. It is higher in protein and lower in fat than most conventional home-baked breads. You can try this recipe using a traditional hummus instead of our unique beet hummus. It stores well at room temperature for five days; alternatively, slice and freeze it for up to 30 days. Just pop slices in a toaster, when you are ready to eat it! Watch our video below and follow along to make this easy recipe!
What else can you do with hummus? Bake bread of course! You'll need just a few ingredients a little extra tahini to make this quick bread out of your left over hummus. It's vegan and uses no added sugar.
AuthorCarolina Jantac, MS, RD, LD
1 ½cupsof whole wheat flouror gluten-free flour
¾tablespoonsof baking soda
¼cup+ 2 tablespoons of hummuswe used our beet hummus recipe.
¼cupof Once Again Tahini
Start with the hummus and tahini, and mix them together well.
In separate dish, stir in flour and baking soda.
Add the tahini mixture to flour; then slowly add in water. You may possibly need a little extra water if dough is too thick.
The variance maybe due to the consistency of your chosen hummus. Pour mixture into a 5x9 inch loaf pan and place in a pre-heated oven at 400 degrees Fahrenheit for 45 minutes, or until baked through.
Sprinkle some pumpkin or sunflower seeds on top before baking for a gourmet look! Allow the bread to cool before slicing. Store in an airtight container for up to five days at room temperature. Or slice and freeze it for up to 30 days.