Jalapeno Hummus Bread

Chef Jean's Note:

This quick bread is moist with the flavors of spicy garlic hummus. Could also be made as muffins, but I don't know how many it would make or the cooking time. The spiciness can also be adjusted by using more or less jalapeno. Serve instead of corn bread.

• Total Time: 54 mins
• Prep Time: 12 mins
• Cook Time: 42 mins

Ingredients:

Servings: 16

HUMMUS

• 1 (15 1/2 ounce) can garbanzo beans
• 1 teaspoon garlic, chopped
• 1 jalapeno, fresh, seeded and diced
• 1/4 cup olive oil
• 1 teaspoon salt
• 2 teaspoons dried onions, minced
• 2 tablespoons parsley, chopped

BREAD

• 2 cups self-rising flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 eggs
• 2/3 cup milk
• 1/4 cup vegetable oil

Directions:

1. Heat oven to 400 degrees F. Grease a loaf pan and set it aside.
2. Place all the ingredients for the hummus in a food processor and puree until mostly smooth. It will still have a few small lumps of beans and will be drier than a hummus dip.
3. In a large bowl mix together the flour, salt and garlic powder.
4. Mix the remaining bread ingredients in a separate bowl then add to the dry. Stir once or twice then add the hummus to the mixture. Mix until combined and pour into the pan.
5. Bake for 40mins. It should be golden brown on top and a knife inserted in the center should come out clean. Let cool for at least 10 minutes before removing from pan.

Reviews

[Lalaloula]

This is a great unique recipe which produces a very spicy and very moist bread that has a lovely crunchy crust.
The directions are clear and easy to follow and everything comes together quite quickly.
I made some changes to your recipe due to what I had on hand: I made my own self-raising flour and reduced the salt in the bread to ½ ts in total as well as the salt in the hummus to ½ ts. I found it still quite detectable, so that next time Im making this, I will reduce the salt to ¼ ts in total.
Also I found it to be VERY spicy with only 3/4 jalapeno, but maybe Im just a chicken. lol
Instead of the canned chickpeas I used soaked, pre-cooked ones and that worked out well.
THANK YOU SO MUCH for sharing a wonderful recipe with us, that only needs a few tweaks to become a fav around here.
THANK YOU SO MUCH for sharing this great recipe with us and GOOD LUCK!
Made and reviewed for the Dining on A Dollar Contest November 2010.

[mersaydees]

This is fantastic! Made as directed. My only hesitation is that it didn't say to drain the beans, so I didn't, and yet the consistency was moister than that of hummus I'm used to, which was contrary to the instructions. I just crossed my fingers and hoped for the best! What I got is a tremendously flavorful and moist bread that went very well with my stew at lunch today. Made for Dining on a Dollar cooking contest. Good luck whoever made this!

[Engrossed]

This had promise but didn't work out for us. It didn't say to drain the beans so it was more liquid than Hummus. It has lots of salt! 1 tsp in Hummus, 1 tsp in self-rising flour, 1 tsp in dry mix! It was kinda strange that there was 1/4 cup olive oil in hummus and 1/4 cup vegetable oil in liquid ingredients. The batter was very thin, I thought about adding more flour but I didn't want to alter a contest recipe. I kept on testing it every 10 minutes after 40 but it was still wet at 90 minutes so I gave up. It rose nicely but then sunk in because the center was all mushy. It's too bad this didn't work out because the cooked parts had a really good flavor. I think the contest ingredient cheddar cheese would have gone well in this. I hate giving bad reviews but since this is a contest recipe I felt I needed to be honest.