Dehydrated hummus is a healthy, filling, no-cook backpacking lunch that you can eat with a variety of trail foods like pretzels, tortillas, or sturdy crackers.
Ingredients
3tablespoonssesame seeds(24g)
14ozcan chickpeasdrained & peeled**
½cuproasted red peppers(100g)
2clovesgarlicroughly chopped
Juice from ½ lemon(4 teaspoons/20mL)
1teaspoonsea salt(6g)
Packed separately:
Olive oil1 tablespoon (15mL) per serving
Snacks for dipping - crackers, veggie chips, pretzels, etc.
Instructions
At home
Place the sesame seeds in a food processor and pulse until they turn into a powder. Add the chickpeas, roasted red peppers, garlic, lemon juice, salt, and ½ cup water. Process until smooth, adding more water as needed to keep it all moving.
Spread in an even layer on your dehydrator trays that have been lined with a fruit leather insert or parchment paper. Dehydrate at 125F for 4-6 hours, or until the hummus is completely dry and turns powdery if rubbed between your fingers. Optionally, transfer the dried hummus to a blender and pulse a few times until it becomes a powder.
To pack for the trail
Package in airtight containers or zip-top bags, dividing into individual servings if desired. Pack olive oil in a separate, sealed container, or bring olive oil packets. Package any “dippers” in a separate bag—hearty crackers, vegetable chips, pretzel sticks, or anything else you like.
On trail
Stir water into the hummus powder until it reaches your desired consistency. Finish with a generous drizzle of olive oil and serve with your snacks!
Notes
**Peeling the chickpeas is optional but will yield a smoother final texture. To peel, hold a chickpea between two fingers and gently squeeze to pop it out of the skin.Dehydrated hummus offers 181 cal/oz, assuming 1 olive oil packet (approx. 1 tablespoon oil) per serving.