Soft, golden pull-apart rolls brushed with aromatic garlic herb butter and baked in a stunning wreath shape—this Garlic Herb Pull-Apart Bread with Hummus Dip is both visually impressive and delightfully flavorful. Served with a creamy hummus dip at the center, it makes an ideal centerpiece for gatherings or a cozy snack to share.
Why You’ll Love This Recipe
This recipe offers an appealing combination of buttery, garlicky bread and smooth, savory hummus. The pull-apart style makes it interactive and fun for serving at parties, while the homemade dough ensures each roll is soft and fluffy. With the addition of fresh herbs and a warm dip, this dish brings comfort, convenience, and elegance together in one presentation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
- all-purpose flour
- active dry yeast
- sugar
- salt
- warm milk
- olive oil
- egg
For the Garlic Herb Butter:
- unsalted butter, melted
- garlic, minced
- chopped fresh parsley
- dried oregano
- salt to taste
For the Dip:
- hummus (store-bought or homemade)
- olive oil
- fresh thyme for garnish
Directions
- In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, olive oil, and egg. Mix until a dough forms. Knead for 8–10 minutes until smooth and elastic.
- Cover the dough and let rise for about 1 hour or until doubled in size.
- Punch down the risen dough and divide into 20–24 small equal-sized balls.
- Arrange the balls in a circular shape on a parchment-lined baking tray, leaving space in the center for a bowl.
- Cover and let rise for another 30 minutes. Preheat oven to 375°F (190°C).
- Mix all garlic herb butter ingredients in a small bowl.
- Brush the risen dough balls generously with the garlic herb butter.
- Bake for 18–22 minutes until the rolls are golden brown.
- Warm the hummus slightly, transfer to a small serving bowl, and drizzle with olive oil. Garnish with fresh thyme.
- Place the bowl in the center of the bread wreath and serve warm.
Servings and timing
Servings: 6–8
Prep Time: 20 minutes
Rising Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 10 minutes
Variations
- Cheesy option: Add shredded mozzarella or parmesan to the dough or sprinkle on top before baking.
- Spicy twist: Add red pepper flakes or a dash of cayenne to the garlic herb butter for a kick.
- Alternative dips: Serve with baba ghanoush, tzatziki, or whipped feta for variety.
- Whole wheat version: Replace half the all-purpose flour with whole wheat flour for a heartier texture.
- Stuffed rolls: Fill each dough ball with a small cube of cheese or roasted garlic for a flavorful surprise.
storage/reheating
Store leftover bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes, covered loosely with foil to prevent drying. Store hummus separately in the refrigerator and rewarm gently if desired.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise. Bring to room temperature before shaping and baking.
Is it necessary to use a stand mixer?
No, the dough can be kneaded by hand. It just requires a bit more effort and time to achieve a smooth texture.
Can I freeze the baked bread?
Yes, freeze the baked (and cooled) bread for up to 1 month. Reheat in the oven before serving.
What kind of hummus works best?
Classic hummus works well, but flavored varieties like roasted red pepper or garlic hummus are also delicious.
Can I use instant yeast?
Yes, you can substitute active dry yeast with instant yeast using the same amount. Skip the proofing step and mix it directly with the dry ingredients.
How can I make this vegan?
Use plant-based milk, vegan butter, and egg substitutes for the dough. Ensure the hummus and other ingredients are also vegan-friendly.
Can I add herbs to the dough itself?
Yes, chopped rosemary, thyme, or basil can be kneaded into the dough for extra flavor.
Do I need to grease the parchment paper?
No, parchment paper usually does not need greasing, but you can lightly oil it if preferred.
How do I prevent the rolls from drying out?
Avoid overbaking and store in an airtight container once cooled. Reheat covered with foil.
What other shapes can I try?
You can shape the dough balls into a rectangle or tree pattern for festive presentations.
Conclusion
Garlic Herb Pull-Apart Bread with Hummus Dip is an inviting, flavorful appetizer perfect for entertaining or enjoying as a hearty snack. With tender rolls, aromatic herbs, and creamy hummus, this dish blends rustic charm with gourmet flair. It’s easy to make, visually striking, and endlessly adaptable—making it a staple for any occasion.
Print
Garlic Herb Pull-Apart Bread with Hummus Dip
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6–8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Petits pains moelleux et dorés, badigeonnés de beurre à l’ail et aux herbes et cuits à la perfection, servis en forme de couronne autour d’une trempette crémeuse au houmous pour un apéritif ou une collation réconfortante qui plaira à tous.
Ingredients
- 3 1/4 tasses de farine tout usage
- 1 sachet (2 1/4 c. à thé) de levure sèche active
- 1 cuillère à café de sucre
- 1 cuillère à café de sel
- 1 tasse de lait chaud
- 2 cuillères à soupe d’huile d’olive
- 1 œuf
- 1/4 tasse de beurre non salé, fondu
- 2 gousses d’ail hachées
- 1 cuillère à soupe de persil frais haché
- 1 cuillère à café d’origan séché
- Sel au goût
- 1 tasse de houmous (du commerce ou fait maison)
- 1 cuillère à café d’huile d’olive
- Thym frais pour la garniture
Instructions
- Dans un grand bol, mélanger le lait chaud, le sucre et la levure. Laisser reposer 5 à 10 minutes jusqu’à ce que le mélange mousse.
- Ajoutez la farine, le sel, l’huile d’olive et l’œuf. Mélangez et pétrissez jusqu’à obtenir une pâte lisse (environ 8 à 10 minutes). Couvrez et laissez lever 1 heure ou jusqu’à ce que la pâte double de volume.
- Dégazez la pâte et divisez-la en 20 à 24 petites boules. Disposez-les en cercle sur une plaque de cuisson recouverte de papier sulfurisé, en laissant un espace au centre pour un bol.
- Couvrir et laisser lever à nouveau 30 minutes. Préchauffer le four à 190 °C.
- Mélanger les ingrédients du beurre à l’ail et aux herbes. Badigeonner les petits pains levés.
- Cuire au four pendant 18 à 22 minutes jusqu’à ce qu’ils soient dorés.
- Réchauffez le houmous et versez-le dans un petit bol. Arrosez d’huile d’olive et décorez de thym. Disposez-le au centre du cercle de pain.
- Servez chaud et savourez chaque petit pain moelleux à l’ail en le défaisant.
Notes
- Vous pouvez préparer la pâte un jour à l’avance et la réfrigérer après la première levée.
- Essayez différentes herbes comme le romarin ou la ciboulette dans le beurre à l’ail.
- Utilisez n’importe quel houmous aromatisé préféré pour la trempette.
Nutrition
- Serving Size: 1/8 of bread with dip
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg
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