Hummus Bread

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Hummus Bread

star rating (4) rate this recipe »
Published prior to 2008

We developed this recipe during a brainstorming session with Lora Brody, our favorite bread machine cookbook author (and a special friend).

2 1/2 teaspoons instant yeast
1 tablespoon King Arthur Whole-Grain Bread Improver
2 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% White Whole Wheat Flour
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/3 cup toasted sesame seeds
3/4 cup milk
1 cup prepared hummus (recipe below)
1/4 cup garlic oil
1 large egg

Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for basic or white bread, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft dough. Allow the machine to complete its cycle. Remove the bread when it's done, and let it cool completely before slicing. Yield: 1 loaf.

Note: You may also make this bread by hand. Combine all of the dough ingredients, mix and knead till smooth, and let rise for 1 hour. Shape the dough into a loaf, place the loaf in an 8 1/2 x 4 1/2-inch lightly greased loaf pan, and let it rise, covered, for about 1 hour, or until it's crowned about 1 inch over the rim of the pan. Bake the bread in a preheated 350°F oven for 35 minutes, or until an instant-read thermometer inserted into the center registers 190°F. Yield: 1 loaf.

Hummus

    1/3 cup tahini (sesame paste)
    1/4 cup olive oil
    1/4 cup warm water
    1/3 cup fresh lemon juice (more or less to taste)
    1 teaspoon salt
    3 (or many more) peeled garlic cloves, to taste
    1 1/2 teaspoons ground cumin
    ground black pepper, to taste
    two 16- to 20-ounce cans chickpeas or garbanzo beans, drained
Put all the ingredients, except one can of the chickpeas, into a blender container or the bowl of a food processor. Blend until smooth. Add the remaining chickpeas and blend, adding an additional tablespoon of water or oil if the mixture is too thick to blend. Refrigerate until ready to use. Yield: 3 to 3 1/2 cups.

Reviews

1
  • 06/20/2012
  • Brad from Virginia
  • Sounds delicious and a great way to use left over hummus. How would one adapt this to a smaller bread machine like my mini Zo'?
    You can experiment by using 2 1/2 cups flour, 3/4 cups hummus, and 1/2 cup milk. All other ingredients can remain the same. Let us know how it turns out. ~Amy
  • star rating 04/02/2011
  • norakain7605 from KAF Community
  • Very easy to prepare in a bread machine, and a great use for the hummus that is always lurking in our fridge! I used garlic powder and olive oil.
  • star rating 10/25/2010
  • Deb Petras from KAF Community
  • I made this bread for Bunco night and all the ladies LOVED it. It was moist and very flavorful. I think it would make a killer grilled cheese sandwich. (But I didn't have any left overs to try out my theory.) I have also made this bread with white bean dip instead of hummus (hummus goes fast in our house, and I don't always have the stuff on hand to make a fresh batch.). And it was also great. Both versions had a pleasant garlicky aroma and flavor. The white bean version was great as a base for meatloaf sandwiches. I highly recommend this easy and delicious bread.
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