OK, the recipe I tried was a total bust. I just subbed 1 cup hummus for the 1 cup of chickpea puree/olive oil/tahini/salt otherwise called for. BUT I also used 4 oz cream cheese instead of 2 oz cream cheese + 2 oz mozzarella, 'cause it seemed weird to me to have mozzarella in there, so I can't vouch for how the recipe would be as written.
It was total weirdness, like a soft polenta/tofu scramble consistency. Even slicing the mass and toasting did not improve the texture. So MAYBE the mozzarella would have made all the difference but honestly I doubt it.
The good news is that the flavor was AMAZING. I will try something similar but a Phase 2 version with some whole wheat or other flour in there - combining this recipe with ratios of the King Arthur Flour Hummus Bread recipe
, eliminating the white flour. But also I am hoping to reduce the amount of flour. Maybe chickpea flour would be a good substitution... and I suppose then it would still be Phase 1? Something to think about.
If anyone sees this and has any ideas, send them on! I love the idea of hummus bread.