Dehydrated Hummus Recipe
Protein-packed dehydrated hummus recipe that is the ideal lightweight snack for backpacking trips.
Equipment
- Food processor - or powerful blender
Ingredients
- 1 tin chickpeas - or 250 grams of cooked fresh chickpeas
- 2 tbsp tahini
- 3 cloves garlic
- ¼ of lemon juiced
- pinch salt
- water - to help the hummus blend and to re-hydrate on the trail
Instructions
- First thing first, you need to make your hummus. Begin by cooking your chickpeas if you're using dried ones or get straight on with opening your tin of chickpeas.
- To your food processor, add your chickpeas, tahini, garlic, salt and lemon, then blend. As your hummus blends, you may need to scrape down the sides. You can also add a little water if it's quite clumpy. Just do this about 1tsp at a time as too much will affect the flavour of your hummus.
- Once your hummus is creamy prepare your dehydrator trays by lining them with baking paper or dehydrator sheets.
- Next, slather your hummus onto the lined trays. Try to spread it evenly so it dries at the same time. The hummus should be about half a cm thick.
- Then it's time to let the dehydrator work its magic. Dehydrate at 70°C for 3-6 hours or until it's completely dry to crumble between your fingers. Then leave it to cool completely.
- To pack it down super tight, transfer your dried hummus to a food processor and blitz. This step isn't necessary but will make your hummus more compact for lightweight trips.
- Then transfer to zip lock bags for the trail or divide into portions if it's easier.
Nutrition
Calories: 236kcalCarbohydrates: 21gProtein: 11gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 6mgPotassium: 92mgFiber: 9gSugar: 0.1gVitamin A: 11IUVitamin C: 3mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!