Description

This recipe combines the creamy richness of homemade hummus with gluten-free bread for a unique and flavorful snack. The bread is light and airy thanks to gluten-free flour and baking soda, while tahini adds a smooth texture. Topped with crunchy pumpkin seeds, this baked bread is perfect for your next snack attack, offering a nutritious and delicious option that pairs wonderfully with various spreads or dips.

Ingredients

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Dry Ingredients

3 cups gluten-free flour
1.5 teaspoon baking soda
pinch of salt

Wet Ingredients

1.5 cups warm water
1 batch homemade hummus
0.5 cup tahini

Toppings

0.33 cup pumpkin seeds

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Instructions

Preparation: Preheat your oven to 400°F (200°C). Line a baking pan with parchment paper or lightly grease it to prevent sticking.
Mix Ingredients: In a large bowl, combine the gluten-free flour, baking soda, and a pinch of salt. Add the warm water, homemade hummus, and tahini. Mix all ingredients thoroughly with a spatula for 2-3 minutes until fully incorporated into a smooth dough.
Shape Dough: Transfer the dough into the prepared baking pan, spreading it evenly and gently pressing it down to create a uniform layer.
Add Toppings: Sprinkle pumpkin seeds evenly over the surface of the dough to add a crunchy texture and appealing look.
Bake: Cover the baking pan with aluminum foil to retain moisture and bake in the preheated oven at 400°F for 55 minutes, or until the bread develops a golden brown crust.
Cool and Serve: Remove the bread from the oven, allow it to cool slightly before slicing, and enjoy as a snack or accompaniment to your meals.

Notes

Use warm water to activate the baking soda effectively for better rising.
Homemade hummus can be prepared in advance or purchased from the store for convenience.
Make sure to cover the bread with foil during baking to keep it moist and prevent excessive browning.
This recipe is gluten-free, making it suitable for those with gluten sensitivities.
Store leftover bread in an airtight container to maintain freshness for up to 3 days.