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)
- 1.5 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.
Michelle Nahom says
13. January 2017 at 21:51Love this idea! I never thought to bake with hummus! Your pictures are AMAZING!
Florian @ContentednessCooking says
15. January 2017 at 14:34Thank you and enjoy, Michelle!
Tammy says
31. July 2018 at 20:58May I ask what is on the sandwiches in the picture you have for this recipe? Thank you in advance
Florian says
31. July 2018 at 21:01Hi Tammy! It’s leftover hummus, roasted zucchinis, eggplants, bell peppers and vegan parmesan!
brandi doming says
16. January 2017 at 18:33Such 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!
Florian @ContentednessCooking says
16. January 2017 at 21:25Thanks so much, Brandi! Nothing beats homemade bread! ?
Vj says
2. April 2018 at 22:32Could I substitute almond and coconut flours for the buckwheat?
Florian says
2. April 2018 at 22:35Hi 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.
Sandi says
18. January 2017 at 15:22How would this work with either regular all-purpose flour, or whole wheat flour? I don’t have access to buckwheat flour. This sounds delicious!!
Florian @ContentednessCooking says
18. January 2017 at 16:20Hi 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!
Jo-Anne says
24. January 2017 at 17:02This sounds soooo good! Please confirm baking at 400F for 55 min? Thanks ? Want to try this asap!
Florian @ContentednessCooking says
24. January 2017 at 17:09Hi 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!
Carol Borchardt says
8. February 2017 at 16:43Love! I’m not much of a baker so an easy baking recipe like this is perfect!
Florian @ContentednessCooking says
11. February 2017 at 15:59Happy to help, Carol!
sayingout says
18. February 2017 at 21:54Lovely food here, vegan and gf, very budget, so really enjoying it all!
Florian @ContentednessCooking says
18. February 2017 at 22:03Thanks so much, that makes me really happy to hear!
katiespitfire says
4. March 2017 at 21:32It’s sooooo goood….and do I get extra brownie points for making my own tahini and hummus?
Florian @ContentednessCooking says
4. March 2017 at 21:46So awesome, Katie! Thanks for making it and for your feedback! Happy to hear it was such a hit!
Miri Assayag Bass says
30. March 2017 at 20:30Hi Florian, will potato flour work as well?
Florian @ContentednessCooking says
30. March 2017 at 21:09Hi Miri! I haven’t tried this for myself before, but I think it should work. Let me know how it turns out!
Miri Assayag Bass says
1. April 2017 at 20:51Hi again, the potato four was ok. The bread came out a bit bitter though, any idea what could have been the problem?
Florian @ContentednessCooking says
2. April 2017 at 2:45Hi Miri! I’m not sure, made this several times and it never came out that way. May I ask which hummus did you use?
Miri Assayag Bass says
3. April 2017 at 20:34Hi 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”?
Florian @ContentednessCooking says
3. April 2017 at 21:39Hi 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.
Sarah says
22. July 2017 at 20:39Lovely 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!
Joanne DiPalo says
1. August 2017 at 18:27Looks so delicious, I wish I had one of your little sandwiches. Definitely will give this a try. Thanks for another terrific recipe.
Florian @ContentednessCooking says
1. August 2017 at 22:58Enjoy!
Angela Delicati says
13. August 2017 at 23:19This is AMAZING! So good, but what is the best way to store it?!
Florian @ContentednessCooking says
13. August 2017 at 23:27Hi Angela! You can store this in the fridge!
Angela Delicati says
13. August 2017 at 23:44Thank you!
Skye Lucking says
18. September 2017 at 17:37I 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!
Mike Guilbault says
20. October 2017 at 22:58Coconut 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!!!
Shayna Friday says
8. October 2017 at 20:00Hi! 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!!
Mike Guilbault says
12. October 2017 at 0:32What size pan did you use?
Florian @ContentednessCooking says
12. October 2017 at 6:31Hi Mike! I used a 9×5 inch bread loaf pan!
Doris Dodson says
6. November 2017 at 19:02Do you think this bread would freeze well? I have family coming in December and am trying to make somethings ahead. Thanks!
Florian @ContentednessCooking says
6. November 2017 at 19:11Hi 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.
Doris Dodson says
6. November 2017 at 19:12Okay. Thanks!
Skye Stewart says
9. November 2017 at 22:10This 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!
Florian @ContentednessCooking says
9. November 2017 at 23:20Thanks so much for your amazing feedback, Skye! One of my favorites!
vimki says
1. December 2017 at 9:54Hi! your recipe sounds so interesting and easy. Can i halve it exactly, or will there be a variation in any of the ingredients?
Florian says
1. December 2017 at 10:00Hi vimki! You can do it, just make sure to use a much smaller baking dish for it.
sue byrne says
14. January 2018 at 14:36Hi 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
Florian says
14. January 2018 at 15:16Hi 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!
sue says
19. January 2018 at 18:39FLorian, 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.!!
Florian says
19. January 2018 at 19:11Hi Sue! Glad the hummus is such a big hit!
Dianne says
14. February 2018 at 23:26I’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!
★★★★★
Florian says
14. February 2018 at 23:29Thanks so much for your fantastic feedback and making it, Dianne! Happy it was such a big hit!
Reema says
18. March 2018 at 22:51Hi 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
Florian says
18. March 2018 at 22:56Hi Reema! Of course! Feel free to use spelt or wheat flour!
Autumn says
10. May 2018 at 15:50Hi Florian. Can this be made without the tahini? I’m super sensitive to nuts & seeds.
Florian says
10. May 2018 at 15:55Hi Autumn! I would try 1/3 cup plant based yoghurt. Let me know how it turns out.
Donna Scher says
18. June 2018 at 18:51I used buckwheat and quinoa flours. Tastes good, but moist and crumbly like a cake and it won’t slice. Did I under cook it?
Florian says
18. June 2018 at 19:19Hi Donna! I don’t have any experience with quinoa flour! Maybe this is the issue? Definitely bake it longer next time!
OLO says
30. November 2018 at 14:33What a great idea! I used red pepper hummus from shop, half chana flour and half regular white flour. I topped with toasted pumkin, sunflower and sesame seeds. Great idea!
Florian says
30. November 2018 at 14:50That sounds delicious with red pepper hummus! I have to try next time!
Cathy says
2. January 2019 at 17:33This looks amazing! Could you use chickpea (gram) flour instead?
Florian says
2. January 2019 at 17:57Hi Cathy! I haven’t tried that with my Hummus Homemade Bread! But I did with my Olive Chickpea Flour Bread! 😊https://www.contentednesscooking.com/olive-chickpea-flour-bread/
Nicole says
25. February 2019 at 1:07Do you think I could make this in a bread machine?
Florian says
25. February 2019 at 7:05Hi Nicole! I haven’t tried that before so I can’t vouch for accurate results! If you try this let me know!