Hummus Homemade Bread made with just 5 ingredients and 2 easy steps, vegan and gluten free. Simple and tasty, this will be the best fresh bread you’ve ever made.
I have made no secret of the fact that Hummus and me are biggest friends. I could eat this almost every day and I absolutely love that I can make so many variations.
Like my more traditionally tasting 30 Seconds Best Hummus Recipe or the Pistachio Hummus with Pomegranate. Feel free to use the search box on the right for many more!
As you know me, I don’t simply eat hummus just with chips or veggies. Rather, I’m always up to create something new with this amazing stuff. I’m pretty sure that you will have seen nothing like my Savory Cheesecake.
Of course knowing this, friends, it was only a matter of time until I came up with something new.
And here is the result of my work: my Hummus Homemade Bread. Yes exactly I’m your baker today and by now I bet you can already smell the fantastic aroma of fresh homemade bread in your kitchen.
This bread is fresh, homemade, versatile, worth being a new go to, easy as always, vegan, gluten free, hearty and the best homemade bread ever.
Get your bread pan ready, we’re going in the kitchen now. Shall we?
Making this is easy as always. You only need one bowl and a spatula. Combine all the ingredients in that single bowl, and mix them well with the spatula.
Transfer the dough to a pan prepared with baking paper. You could also use a bit of oil to grease. Next and last step is to give the pumpkin seeds on top for garnish. Cover the pan with aluminum foil and bake all for 55 minutes at 400°F.
Covering the pan with the aluminum foil is important because otherwise the pumpkin seeds on top will most likely burn. After baking, you can let the Hummus Homemade Bread cool or enjoy it warm.
I love to eat this bread plain, with some non diary butter, or with extra hummus which is definitely my favorite way.
If you make this with my 30 Seconds Best Hummus recipe you will have some leftovers which you can put on the bread as I do, so no leftovers here.
For this homemade sensation you only need 5 ingredients and 2 easy steps. No need to say that of course it is vegan and gluten free. Trust me guys if you ever made your first homemade bread, you will have a hard time turning back to store bought ones.
Of course it’s pretty easy to buy your bread in a store. But for real you don’t even know what’s inside, what are the ingredients?. Are there any preservatives or additives?
Oh heck, see you don’t know and probably your store bought bread isn’t vegan or gluten free.
Here you know exactly what’s inside and you can enjoy the process including this wonderful aroma. I mean if you ever smell the taste of homemade bread, see that feeling is worth the effort.
Become a baker with my Hummus Homemade Bread
Let’s face it, I could tell you many advantages to baking your own bread. This isn’t new or something you won’t know, but when we check the top of the Hummus Homemade Bread, you will love pumpkin seeds.
Not only are these health stars full of protein, one cup provides 12 grams, they are also high in magnesium, which is important to regulate the blood sugar levels, nerve and muscles
But the best part is they make you happy and you can read why in the article “7 health benefits of pumpkin seeds“.
More of my homemade breads to try are my Easy Roasted Garlic Naan, Vegan Triple Chocolate Bread, or Pumpkin & Sunflower Seed Ryebread with Hemp Guacamole.
If you give this Hummus Homemade Bread a try, tag me on Instagram or Facebook as always. Snap a picture and show me all your lovely creations, I can’t wait.
See you soon and happy baking, Florian.
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Hummus Homemade Bread made with just 5 ingredients, vegan, and gluten free. Simple and tasty, this will be the best fresh bread you’ve ever made.
Ingredients
- 3 cups gf flour ( I use light buckwheat flour)
- 3 tsp baking soda
- 1 1/2 cups water
- 3/4 cup plain Hummus or try my recipe here
- 1/2 cup tahini
- pinch salt
- 1/3 pumpkin seeds for garnish on top
Instructions
- Combine all the ingredients in that single bowl, and mix them well with the spatula. Transfer the dough to a pan prepared with baking paper. You could also use a bit of oil to grease.
- Next and last step is to give the pumpkin seeds on top for garnish. Cover the pan with aluminum foil and bake all for 55 minutes at 400°F.
Love this idea! I never thought to bake with hummus! Your pictures are AMAZING!
Thank you and enjoy, Michelle!
Such a cool idea Florian! I LOVE hummus and turning that into a bread is such an interesting idea! I’m in love with all the toppings you chose too, it’s making my mouth water, lol! The pumpkin seeds on top is a lovely touch since it would add a yummy crunch to each bite. All the gorgeous colors and layers you have on top of each slice looks so delicious. Just beautiful pics!
Thanks so much, Brandi! Nothing beats homemade bread! ?
Could I substitute almond and coconut flours for the buckwheat?
Hi Vj! You can use 1/4 cup coconut or almond flour and use buckwheat flour for the rest. A full mixture with coconut and almond flour won’t work for the taste and texture.
How would this work with either regular all-purpose flour, or whole wheat flour? I don’t have access to buckwheat flour. This sounds delicious!!
Hi Sandi! Feel free to use all-purpose or whole wheat flour. It will work pretty amazing so no big deal. Let me know what you think!
This sounds soooo good! Please confirm baking at 400F for 55 min? Thanks ? Want to try this asap!
Hi Jo-Anne! Yes, Indeed cover the pan with aluminum foil otherwise the pumpkin seeds on top will most likely burn, bake for 55 minutes at 400 F! Let me know what you think, can’t wait for your feedback!
Love! I’m not much of a baker so an easy baking recipe like this is perfect!
Happy to help, Carol!
Lovely food here, vegan and gf, very budget, so really enjoying it all!
Thanks so much, that makes me really happy to hear!
It’s sooooo goood….and do I get extra brownie points for making my own tahini and hummus?
So awesome, Katie! Thanks for making it and for your feedback! Happy to hear it was such a hit!
Hi Florian, will potato flour work as well?
Hi Miri! I haven’t tried this for myself before, but I think it should work. Let me know how it turns out!
Hi again, the potato four was ok. The bread came out a bit bitter though, any idea what could have been the problem?
Hi Miri! I’m not sure, made this several times and it never came out that way. May I ask which hummus did you use?
Hi Florian, the hummus is fine (no homemade, but we always buy it), I used raw tahini – is that ok, or maybe it was supposed to be “made”?
Hi Miri! Raw tahini is fine, but it can be really strong, I guess that might be the reason for the bitter flavor. Maybe next time you can reduce the amount of the raw tahini for a milder flavor or use a less stronger like light tahini.
Lovely bread! Mine also came out bitter but I tracked the culprit to a nonstick spray. I suggest sticking to the recommended baking paper or use a mild flavored oil to grease the pan. Thanks for the recipe!
Looks so delicious, I wish I had one of your little sandwiches. Definitely will give this a try. Thanks for another terrific recipe.
Enjoy!
This is AMAZING! So good, but what is the best way to store it?!
Hi Angela! You can store this in the fridge!
Thank you!
I tried this recipe last night using coconut flour. It was bitter, crumbly, and inedible 🙁 I don’t blame the recipe – just the flour I used. So, be warned! Coconut flour does NOT work!
Coconut flour apparently needs to be reduced for recipes. It does not translate equally the same as other flour. I tried it in a couple other recipes and they turned out really really bad!!!
Hi! I am making this as I type! It is in the over now 🙂 I tried a mix of flours. 1c buckwheat l 1.5c sorghum l 1/2c brown rice (protein, not flour – but similar). I also added a TBSP of tamarind paste. I can tell this will be a bit more flaky, but it looks good! I do like how dense yours is, so next time I will use all buckwheat. Thanks for the itea!!
What size pan did you use?
Hi Mike! I used a 9×5 inch bread loaf pan!
Do you think this bread would freeze well? I have family coming in December and am trying to make somethings ahead. Thanks!
Hi Doris! I haven’t tried that before, but I wouldn’t recommend it. It’s best fresh. You can make it ahead though and store this in the breadbox or fridge for up to 5 days.
Okay. Thanks!
This is very tasty! My husband and I ate about half the loaf right when it came out of oven. I used Bob’s Red Mill All-Purpose Gluten Free Flour, and it came out perfect. I also used sesame seeds, poppy seeds, and some flaked sea salt for the topping because I didn’t have pumpkin seeds. It’s great toasted too! I am quite surprised how easy the recipe is, and will definitely make again. Thank you!
Thanks so much for your amazing feedback, Skye! One of my favorites!
Hi! your recipe sounds so interesting and easy. Can i halve it exactly, or will there be a variation in any of the ingredients?
Hi vimki! You can do it, just make sure to use a much smaller baking dish for it.
Hi FLorian, from the UK.
Firstly thank you for sharing your recipes.
I tried making this bread as it looks lovely, but mine sadly was like a brick. It came our very dense and bitter, I think it may be to do with volume translating it from US into UK measures. Do you happen to have the recipe with UK measures at all. I think my conversion required some help.
I also made the hummus, which was good but also a little bitter. Reading some of your comments on the tahini, perhaps I should have reduced the quantity of raw tahini for both recipes.
Anyway, first time I have tried cooking vegan, so a bit trial and error really. Will be trying this again but you have probably ecperimented qite a lot, so any suggestions would be helpful.
best wishes, Sue
Hi Sue,
so sorry you had trouble with this recipe. The measures in the US and UK aren’t really different. 1 US cup is almost the same amount like one cup in the UK except 2 tsp less. If you need help with the measures then I suggest this great resource http://www.jsward.com/cooking/conversion.shtml
I’m not sure why it turns out a bit bitter, but mine was always fine. I make it all the time one of my favorites and never experienced any bitterness. If you’re really sensitive about the hearty tahini taste, I would try light tahini it’s milder than regular but provides the same delicious taste.
Also for the texture I used light buckwheat flour for mine, so I’m not sure which flour did you use? Maybe it can be the reason for the failed texture.
If you have any more questions don’t hesitate to get back at me. I’m happy to help!
FLorian, thank you, I am going to try this again and will let you know if I get it better this time. I will also get buckwheat flour and light tahini if I can for it. My friends love the hummus by the way.!!
Hi Sue! Glad the hummus is such a big hit!
I’m impressed! I just made a loaf using 2 cups Bob’s gf flour and 1 cup buckwheat flour and it turned out wonderful! Thank for the recipe!
★★★★★
Thanks so much for your fantastic feedback and making it, Dianne! Happy it was such a big hit!
Hi Florian, saved this recipe a while ago but not got round to making it. I’m hoping to make next weekend. Looks amazing and we have just gone oil free so it would be just right for us.
My question is can I use wholemeal spelt or wheat flour instead of buckwheat?
Many thanks
Reema
Hi Reema! Of course! Feel free to use spelt or wheat flour!
Hi Florian. Can this be made without the tahini? I’m super sensitive to nuts & seeds.
Hi Autumn! I would try 1/3 cup plant based yoghurt. Let me know how it turns out.
I used buckwheat and quinoa flours. Tastes good, but moist and crumbly like a cake and it won’t slice. Did I under cook it?
Hi Donna! I don’t have any experience with quinoa flour! Maybe this is the issue? Definitely bake it longer next time!