Hummus Bread with Grilled Portobellos

Hummus bread is the best way to use up a batch of hummus. It’s totally customisable with toppings, delicious and filling, and so much better than store bought flatbread. It’s super easy to make with minimal kneading and easy cooking on the stovetop. Meaning less time cooking and more time enjoying a delicious breakfast!

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I love hummus. I put it in and on everything. Not only is it tasty to eat with veggies and flatbreads, it can also be stirred through pasta, used in dressings, and as a binder in patties. It turns out it can also be used to make delicious flatbread!

This hummus bread is homemade and super easy, and can be cooked on a dry pan on the stove in a matter of minutes. Homemade bread is better than store bought bread as you know exactly what is in it, and has a little more flavour from the earthy and garlicky taste of hummus.

The best use for leftover hummus

I know what you’re thinking. There’s no such thing as leftover hummus! I get it, there is never such a thing as too much hummus. But every hummus addict has been there, and made a massive batch of hummus or bought one too many packs at the store.

Hummus flatbreads are a really versatile bread if you just have that bit of leftover hummus, or if you love hummus so much that you want to make bread with it! It’s a really simple and easy dough, and takes very little time or energy to make.

What is hummus bread?

Hummus bread is simply bread made using hummus as part of the liquid for the recipe. It makes a flatbread which is thick and slightly chewy, not dissimilar to a pita bread (though without the pocket) or laffa bread.

Hummus makes a great binder for the bread, meaning that this recipe works well with all or part gluten free flour. 

These hummus flatbreads are yeast free, vegan, and can be made gluten free. Whole grain flours provide plenty of fibre, and there’s also a bit of protein from the hummus added in.

Which ingredients should I use?

This is a simple dough, made from just 6 ingredients:

• Flour
• Salt
• Baking powder
• Hummus
• Olive oil
• Water

Ingredient substitutes

You can pick your favourite kind of flour for these hummus breads. I’ve opted for a mixture of whole grain wheat flour and whole grain buckwheat flour. I like the slightly nutty flavour that the buckwheat flour gives, so would strongly recommend this combination.

You could use entirely buckwheat flour for this recipe, experiment with adding in some spelt, rye or oat flour, or just use wheat flour (I favour wholegrain for its nutritional properties, but you could use all purpose flour like you might in a pita bread).

On to the hummus, I wholeheartedly vouch that homemade hummus is the way to go! It’s so much more flavoursome and you know exactly what is in it. You can amp up the flavour if you know you are making it for these hummus flatbreads, as mixing it with the other ingredients will mellow the flavour. Give it a go with this carrot and broad bean hummus recipe and you won’t be disappointed!

Saying that, this hummus bread recipe is incredibly forgiving and store bought hummus will do the job if you don’t have the time or inclination to make your own. You can use your favourite kind of hummus for this recipe, so experiment with different flavours. A punchy red pepper hummus would be super tasty in this.

The grilled portobello topping

Okay, I think I’ve talked enough about the bread now, so on to the topping! I’ve opted for some grilled portobello mushrooms to add a punch of flavour to this dish. They’re brushed with a flavoursome marinade, then cooked in a griddle pan over a high heat until they’re lightly charred but still super juicy.

The marinade is made from olive oil, soy sauce, balsamic vinegar, garlic powder/granules, and smoked paprika. I brushed it on the undersides before grilling, then poured the remaining marinade over the mushrooms in the hot pan, flipping them to get some nice grilled flavour on both sides.

As well as the portobello mushrooms, I’ve topped the hummus breads with a dollop of hummus (because we can never have too much hummus right!?), sliced avocado, cherry tomatoes, and a sprinkling of mint, coriander (cilantro) and some mixed seeds. This is definitely a breakfast that will put a smile on your face!

How to make hummus bread

Make the dough

Start by making the flatbread dough. Mix the flour, salt and baking powder in a large bowl, before adding in the hummus, oil, and water. If your hummus is particularly thick or runny, you may want to add the water a bit at a time, or add a little extra water if needed. 

Give it a mix, then use your hands to lightly knead the mixture until it forms a smooth but slightly sticky dough. You don’t want the dough to be too dry as it will make the hummus flatbreads dry and tough. Split the dough into 4 balls, then pop it to one side, covered with a tea towel. 

Prepare the mushrooms

Meanwhile, prepare the mushrooms. Wipe the caps with a piece of kitchen paper or a clean towel, then pull out the stalks. You can remove the gills if you would like, as they have a tendency to turn the entire mushrooms a dark brown as they cook. If you’re not worried about the visual factor, leave them in!

Prepare the marinade by mixing together the olive oil, soy sauce, balsamic vinegar, garlic powder/granules, and smoked paprika until well combined. Turn the mushrooms upside down and brush some of the marinade over the underside.

How to cook the hummus flatbreads and mushrooms

This is where it all comes together and you can approach it one of two ways. Either you can cook the mushrooms, then cook the hummus bread. Or, if you’re like me, you’ll want to have both on the go at the same time!

Preheat a dry frying pan over a medium heat.

On a lightly oiled surface, roll out each ball of dough roughly into a 15cm (6 inch) circle. You can do this using a rolling pin, or simply with your hands for a more rustic shape.

Place the first flatbread in the pan, letting it cook for around 2 minutes on the first side. It should be golden brown in spots after 2 minutes (if it isn’t, turn up the heat slightly). Flip the bread and cook it for 2 minutes on the second side, until golden brown in places. 

Repeat for all of the hummus flatbreads, wrapping them in a clean tea towel as you cook to keep them warm.

Meanwhile, cook the mushrooms. Heat a griddle pan over a medium-high heat. Once hot, place the mushrooms underside down in the pan. Push them down lightly then leave them to cook for 4-5 minutes.

After 4-5 minutes, pour the remaining marinade over the mushrooms. Let this sizzle in the pan for a minute or so, before flipping the mushrooms so that they’re top side down. Press them down lightly then cook on this side for a further 4-5 minutes.

Once the flatbreads and mushrooms are all cooked, add a smear of hummus to each, followed by the cooked mushrooms (sliced or whole), sliced avocado and tomatoes, chopped mint and coriander, the seeds, and a sprinkling of salt and pepper.

How to serve hummus bread

I’ve suggested grilled portobellos, avocado and tomato as I think this is a classic combination of breakfast ingredients. The spread of hummus over the flatbreads is a homage to my love of hummus!

However, there are so many options for how you could serve these hummus flatbreads. Here’s some of my suggestions:

• Serve them topped or on the side of a big portion of tofu scramble. Scramble is another classic breakfast dish, so would work perfectly here.
• Go all out with the avocado. Use sliced or mashed avocado over the whole hummus bread, and add a good grind of salt and pepper, some chilli flakes, and a handful of rocket (arugula).
• Create the flatbread version of beans on toast! Whip up a batch of easy homemade baked beans, and dollop them on top of the flatbread. Delicious!
• Top the hummus bread with sliced tomatoes and grated dairy free cheese and pop them under a hot grill for a few minutes. Melted cheese and slightly charred tomatoes is a match made in heaven!
• This is a bread that goes with hummus! Treat it like hummus and pita bread and have a good dip.
• Alternatively, use them to dip into this smoky Mediterranean inspired eggplant and red pepper dip. Add some grilled veggies to the plate to make this a full meal.

FAQs

My top tips for the perfect weekend breakfast

A great weekend breakfast for me is all about sharing. Prepare the hummus breads and your toppings and lay them out on the table on plates for everyone to dig in to. Letting your friends and family build their own flatbreads means that everyone can have something that suits their tastes.

This is such a fun way to eat and supports interaction and conversation- after all, mealtimes are all about coming together. Eating this way makes it much harder for everyone just to sit down and gobble up their meal, encouraging sociability and a more mindful way of eating.

This works well with plenty of other breakfast foods too. 

• Why not build a breakfast station with different cereals, milk, fruit, yoghurt and toppings such as nuts and seeds?
• Pancakes are another great option for this. Make a stack of pancakes for the table, and put out fresh berries, sliced bananas, dried fruits, yoghurt, chopped nuts, maple syrup, cinnamon and nut butters and let everyone build their own.
• Or perhaps go a little bit European! Lay a table with slices of Spanish omelette, breads, jam, vegan cheeses, fruit and pastries (I love the Jus Rol or Pillsbury (if you’re in the US) brands for ease!)

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Hummus Bread with Grilled Portobellos

Chloe from Forkful of Plants

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast, Brunch

Servings 4

Hummus bread is the best way to use up a batch of hummus. It’s totally customisable with toppings, filling and delicious, and so much better than store bought flatbread. It’s super easy to make with minimal kneading and easy cooking on the stovetop. Meaning less time cooking and more time enjoying a delicious breakfast!

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Ingredients

  

1x2x3x

• 225 g flour*
• 1/2 tsp salt
• 1 tsp baking powder
• 100 g hummus scant ½ cup
• 2 tbsp olive oil
• 100 ml water scant ½ cup

For the mushrooms

• 4 portobello/flat mushrooms
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder/granules
• 1 tsp smoked paprika

To serve

• 100 g hummus scant ½ cup
• 1 large avocado peeled and sliced
• 12 cherry tomatoes halved
• 1 handful fresh mint and coriander (cilantro) chopped
• 2 tbsp mixed seeds

Instructions

 

To prepare

• Mix the flour, salt and baking powder in a large bowl, before adding in the hummus, oil, and water. If your hummus is particularly thick or runny, you may want to add the water a bit at a time, or add a little extra water if needed.
• Mix, then use your hands to lightly knead the mixture until it forms a smooth but slightly sticky ball. Split the dough into 4 balls, then put it to one side, covered with a tea towel.
• Meanwhile, prepare the mushrooms. Wipe the caps with a piece of kitchen paper or a clean towel, then pull out the stalks and remove the gills.
• Prepare the marinade by mixing together the olive oil, soy sauce, balsamic vinegar, garlic powder/granules, and smoked paprika until well combined. Turn the mushrooms upside down and brush some of the marinade over the underside.

To cook the mushrooms

• Heat a griddle pan over a medium-high heat. Once hot, place the mushrooms underside down in the pan. Push them down lightly then leave them to cook for 4-5 minutes.
• After 4-5 minutes, pour the remaining marinade over the mushrooms. Let this sizzle in the pan for a minute or so, before flipping the mushrooms so that they’re top side down. Press them down lightly then cook on this side for a further 4-5 minutes.

To cook the bread

• Whilst the mushrooms cook, prepare the flatbreads. On a lightly oiled surface, roll out each ball of dough roughly into a 15cm (6 inch) circle. You can do this using a rolling pin, or simply with your hands for a more rustic shape.
• Place the first flatbread in the pan, letting it cook for around 2 minutes on the first side. It should be golden brown in spots after 2 minutes (if it isn’t, turn up the heat slightly). Flip the bread and cook it for 2 minutes on the second side.
• Repeat for all of the hummus flatbreads, wrapping them in a clean tea towel as you cook to keep them warm.

To serve

• Once cooked, add a smear of hummus to each, followed by the cooked mushrooms (sliced or whole), sliced avocado and tomatoes, chopped mint and coriander, the seeds, and a sprinkling of salt and pepper.

Notes

*You can pick your favourite kind of flour for this recipe. I’ve opted for a mixture of whole grain wheat flour and whole grain buckwheat flour. I like the slightly nutty flavour that the buckwheat flour gives, so would strongly recommend this combination. You could use entirely buckwheat flour for this recipe, experiment with adding in some spelt, rye or oat flour, or just use wheat flour.

STORAGE:

Whilst these hummus breads are best eaten fresh from the pan, you can wrap them tightly in foil and store them at room temperature for up to 2 days. You can reheat them in the pan, oven, or even in the microwave if you’re in a pinch. Just make sure they’re hot through before eating.

You could also prepare the dough in advance, wrap it tightly, then freeze it. Defrost in the fridge overnight and bring it to room temperature half an hour before cooking. 

The mushrooms are best cooked fresh, so I wouldn’t recommend preparing these in advance.

Tried this recipe?Let us know how it was!