Sunny Garlic Hummus
Dehydration time: 5 to 7 hours
Makes 2 to 4 servings
Hummus is one of the easiest things to make for a trail lunch, and this one has the sunny flavor of oranges.
1 19-ounce can chickpeas - rinsed and drained
1/4 cup orange juice
1/2 teaspoon lime juice
2 cloves garlic
1 heaping teaspoon orange zest
2 tablespoons tahini
Pinch of kosher salt
1/4 teaspoon cracked black pepper
At Home
Combine and blend all the ingredients using a food processor or hand blender until you have a thick paste. Spread evenly on lined dehydrator trays, keeping the mixture about 1/4 inch thick. Dry for 5 to 7 hours or until the mixture crumbles and is thoroughly dry. Store in a medium ziplock freezer bag.
At Camp
Rehydrate the hummus using a formula of 1 1/2 parts dried mix to 1 part water. Wait 5 to 10 minutes and then add a little more water if it’s too dry. Serve as a dip with Greek pitas or your favorite crackers or use as a spread in a wrap.
Tip
If you need to increase your fat intake for cold-weather hiking, drizzle a little olive oil on the hummus just before you eat it.
Courtesy A Fork in the Trail ©2008
I tried this yesterday with crispbread and it was also a great way to enjoy the hummus. A fellow who goes by oregonhiker gave me that tip on one of my blogs.