Gluten-Free Flatbread with Homemade Hummus

This Gluten-Free Flatbread with Homemade Hummus is the perfect appetizer or simple healthy snack! It is so easy to make it yourself, you may never buy hummus again.

Gluten-Free Flatbread with Homemade Hummus

I love a good appetizer when I’m having friends and family over for dinner. It keeps everyone happy and entertained while I’m still trying to finish the main dishes. This flatbread is so perfect for a dinner party because it only requires a few ingredients, one bowl, and a hot skillet.

If you are a person with celiac disease or gluten intolerance, then I’m willing to bet that you have a few different types of flours in your pantry. Gluten-free recipes can be tricky sometimes, and they can require many different types of flours that you might not use daily. So I’m going to help you use up that brown rice flour that has most likely been sitting for a while.


  • brown rice flour
  • oat flour (you can make your own in a food processor)
  • ground flaxseed
  • salt
  • water

That’s it! It’s so easy, you can whip it up in not time.

And you can’t have flatbread without hummus, am I right?! After making this deliciously simple homemade hummus, I’m not sure I’ll ever go back to store-bought hummus. It is just too easy to make yourself, and not to mention FRESH.

I just went with a very traditional hummus, nothing fancy. No crazy flavors (although, there’s nothing wrong with fun flavors), I just wanted to keep this simple. You probably have everything you need for homemade hummus right in your pantry.

In my opinion, the key to a really amazing homemade hummus is to let the food processor REALLY work for you. Let it blend for a little longer than you think you need to because it makes the texture extra smooth and creamy.

Gluten-Free Flatbread with Homemade Hummus

I think this flatbread and hummus combo is going to be a classic at all of my dinner parties in the future, it is always a crowd pleaser!

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Gluten-Free Flatbread with Homemade Hummus



  • 1⅓ cups oat flour *see notes
  • cup brown rice flour
  • 1 tbsp ground flaxseed
  • 1 tsp salt
  • 6 oz warm water


  • 2 (15oz) cans chickpeas (drained and rinsed)
  • cup tahini
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ½ cup extra virgin olive oil
  • paprika to sprinkle on top (optional)


  • Start by blending the oats in a food processor for 30-60 seconds, until they turn into oat flour. Transfer to a large mixing bowl.
  • In the mixing bowl, combine the oats, rice flour, ground flaxseed, and salt. Whisk to combine. Slowly pour in the water, whisking as you go. When it starts to thicken up, use your hands to knead the dough until it is completely formed.
  • At this point, it should be only slightly wet. It should slightly stick to your hands, but not leave behind wet dough on your palms. If too dry, add 1 tbsp of water at a time until it comes to the consistency of bread dough. 
  • Flour a flat surface with rice flour to use when rolling the dough. Knead the dough with your hands a few times on the floured surface. Tear off golf ball size pieces and roll it between your palms to make a ball. Flour your rolling pin, and gently roll out the ball with your rolling pin. You can roll them into long oval shapes, or keep turning the dough 90 degrees when you are rolling to form more of a circle. 
  • Heat a large pan or skillet over medium heat and spray with cooking spray.  Re-spray lightly before cooking each flatbread.
  • Once hot, transfer the dough carefully to the skillet. Cook for about 1-2 minutes on each side, until lightly browned and charred in some spots. You will know it is time to flip when the dough doesn't stick to the pan when you try to flip it.
  • Cool slightly on a wire rack and repeat until all dough is cooked.
  • For the hummus, add the chickpeas, tahini, salt and garlic powder to a food processor and blend for about 20 seconds, until everything comes together. 
  • Then, while the processor is still running, stream in the olive oil until it comes to the consistency that you like. Use less if you like a thicker hummus, more if you like it creamier. You may need to stop the processor and scrape down the sides halfway through.
  • The key to a creamy hummus is to let it blend for at least a minute. When done, transfer to a bowl and serve with the flatbread.


  • no need to buy special oat flour, you can grind whole oats in a food processor to make flour

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