deconstruction: hummus bread

I was chatting last week with Patrick Ryan in twitter as he wanted to bake a bread and I suggested using chickpea flour. I really like using it and it's not the first time I bake something with chickpea flour (pan a l'ancienne or these Bollos de azafran lidia baked). Texture and flavour are unique.

But I wanted to twist this bread and thinking what to do came up hummus, where the main ingredient is chickpeas. So why dont use the ingredients of hummus and bake a bread? voila, and this is how this bread was made. There are a few different versions of hummus but most of them have chickpeas, olive oil, lemon, garlic and salt. I used a few more as I like hummus with tahini, so that's my recipe (be aware that still my baking equipment is in Belfast, so weight is not very accurate):

- 300g strong white flour
- 125g chickpea flout
- 100g spelt flour
- 2tbs dried yeast
- 10g salt
- 250ml water
- 40g olive oil
- 50g tahini
- 1tbs paprika
- 50g chickpeas ()
- 2 garlic cloves
- 2 tbs lemon juice
- pepper

Of course I was afraid that this experiment wouldn't work for several reasons: the dough was too heavy (chickpea flour, chickpeas and tahini), the combination of flavours after baking wouldn't go well etc. When I was kneading it was quite difficult to work with the dough but I kneaded for 15 minutes and put it to prove for 1hour and a half. The dough responded and raise quite well so I kneaded for a few seconds and put it back to prove for another 1 hour and a half, but this time it wasn't that good. Anyway, oven at 230 °C for 15 minutes and another 30 minutes at 190 °C.

hummus bread

The result, very unusual flavour, you can feel all the ingredients, maybe a touch bitter and too much tahini so net time I will put less. Similar in consistency to a soda bread. But overall an interested experiment.

hummus bread