Hummus Bread with Grilled Portobellos
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!
Ingredients
- 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!