Last Updated on October 29, 2025 by Sarah Leadon
This gluten-free hummus bread is soft, flavorful, and incredibly easy to make! Using hummus as a base adds moisture and protein.
Whether you want sweet or savory bread, this versatile hummus bread recipe is perfect for snacking, sandwiches, or as a side. It’s a must-try for any gluten-free kitchen!
Ingredients
Here are the ingredients you need to make this delicious bread with hummus:
- Hummus: I used homemade hummus. You can use store-bought hummus. You can use any type of hummus you like.
- Gluten-Free All-Purpose Flour: Use your favorite gluten-free bread or all-purpose flour blend for this hummus bread. Just make sure it has xanthan gum or another binder like guar gum in it. Otherwise, the ingredients won’t come together into a soft dough.
- Eggs: Eggs help give the bread structure. They add moisture and prevent the hummus bread from being dry and crumbly.
Scroll down to the recipe card to see the full list of ingredients and measurements.
How To Make Hummus Bread
- Combine the milk, a teaspoon of sugar, and yeast in a stand mixer. Let it sit for 5 minutes until the yeast becomes bubbly and frothy.
- Next, add gluten-free flour, hummus, salt, olive oil, eggs, and sugar to the yeast mixture. Mix with paddle attachment for 1-2 minutes until a soft dough forms.
- Dust your countertop lightly with flour, then put the on your countertop and knead it into a ball.
- Put the dough in a banneton dusted with flour, cover it with a damp cloth, and let it rise for 1-2 hours until it doubles in volume. You can also shape the dough into a loaf. Place it in a greased loaf pan (see the notes in the recipe card for specific instructions).
- Put your Dutch oven in a cold oven. Set it to 450°F and let it preheat. Gently invert the hummus bread on a piece of parchment paper (The parchment paper should be slightly bigger than the bread).
- Score the hummus bread with a bread lame or razer. If you use a loaf pan, you can skip this step. Take the Dutch oven out of the oven and uncover it. Carefully put the hummus bread into the Dutch oven and place the ice cubes under the parchemnt paper. They will help create steam, which gives the bread a crispy crust.
- Cover the pot and bake the hummus bread for 40-45 minutes until it is golden brown. It should also have an internal temperature of 190°F. Place the bread on a cooling rack and let it cool completely before you slice it.
Tips For Sucess
- If you want a taller loaf, bake the hummus bread in a loaf pan. If you bake it artisan style, the bread will deflate slightly when you score it, creating a flatter loaf.
- Let the hummus bread cool completely before you slice it. If you cut it right away, it will have a dense, crumbly texture. Letting the bread cool completely gives it the right structure.
Variations
You can use any type of hummus you want to make this bread, including roasted garlic or beet hummus. Here are some suggestions.
- Chocolate: Use chocolate hummus and increase the sugar to 4 tablespoons. You can add 1/3 cup of raisins, chocolate chips, or chopped walnuts or pecans into the dough.
- Pumpkin: Use pumpkin hummus, increase the sugar to 4 tablespoons, and add 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg.
- Sun-Dried Tomato & Basil: Use sun-dried tomato hummus and add ¼ cup of chopped fresh basil. For extra flavor, add in a handful of crumbled feta or shredded mozzarella.
- Herb & Cheese. Use roasted garlic hummus and add 1 teaspoon of dried Italian herbs (or fresh herbs like rosemary and thyme) and ¼ cup of shredded Parmesan or cheddar cheese.
Storage Instructions
Wrap the leftover hummus bread with plastic wrap and place it in an airtight bag. You can keep it at room temperature for 2 days or freeze it for 2 months. Toast the bread before serving so it has a better texture.
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Gluten-Free Hummus Bread
10
servings20
minutes1
hour235
kcal1-2
hours3
hours20
minutesThis gluten-free hummus bread is a delicious and easy-to-make recipe. It has a crispy crust and a soft but moist interior. Plus, it’s packed with flavor. It’s perfect for snacking, sandwiches, or serving as a side.
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Ingredients
3/4 cup lukewarm milk
2 teaspoons sugar
2 1/4 teaspoons instant yeast
3 cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon salt
¾ cup hummus
¼ cup olive oil
2 large eggs
Directions
- Place the warm milk, 1 teaspoon of sugar, and yeast in a stand mixer bowl. Mix to combine, then let the yeast mixture sit for about 5 minutes until it blooms.
- Add the gluten-free all-purpose flour, salt, hummus, olive oil, eggs, and the remaining sugar to the stand mixer. Mix using the paddle attachment until a soft dough forms.
- Turn the dough out on a floured surface and knead it into a ball.
- Place it into a banneton dusted with flour and let it rise for 1-2 hours until it rises by 1 1/2 inches. (If you are using a loaf pan, see the notes below).
- Place your Dutch oven in the oven. Preheat it to 450°F.
- Carefully turn the hummus bread out on a piece of parchment paper and gently shape it into a round loaf.
- Cut the top with a sharp razor or bread lame (If you placed the bread into a loaf pan, skip this step). Take the Dutch oven out of the oven and uncover it. Gently place the bread into the Dutch oven.
- Add the ice cubes beneath the parchment paper, then spray the top of the bread with water, cover the pot, and bake it for 40-45 minutes until golden brown and it has an internal temperature of 190°F. Place the bread on a cooling rack. Let it cool completely before slicing.
Notes
- If you want to bake the hummus bread in a loaf pan, after you knead the dough, put it in a greased loaf pan and smooth the top. Coat a piece of plastic wrap (big enough to cover the loaf pan) with non-stick spray and cover the hummus bread. Let it rise for 30-45 minutes (it may take up to an hour, depending on how warm the room is) until it is 150% of its original size. The bread should not double in volume, or it may overflow or sink in the middle as it bakes in the oven.
- If your loaf pan is too big to fit in a Dutch oven, place a cast-iron skillet in the oven and let it preheat. Put the bread in the oven, then pour boiling water in the skillet (do not fill it all the way. Fill it about halfway full.) and close the oven door he the steam in the oven. Follow the instructions in the recipe card to bake the bread.
Nutrition Facts
- Total number of serves: 10
- Calories: 235kcal
- Fat: 8g
- Cholesterol: 39mg
- Sodium: 325mg
- Potassium: 109mg
- Carbohydrates: 31g
- Fiber: 5g
- Sugar: 2g
- Protein: 10g
- Calcium: 60mg
- Iron: 2mg
- Chromium: 0mg
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