Hummus has become a favorite no-cook food for hikers over the last few years and there is a reason for this. This rich and creamy dip made from chickpeas, sesame and garlic is absolutely delicious and loaded full with essential nutrients. It is an excellent source of protein, good carbs, fiber, minerals and B-group vitamins.
There are lots of just-add-water hummus mixes available in grocery stores now. However, the homemade version is definitely tastier and healthier. Luckily, instant hummus is super simple and cheap to make at home. All you need are some very basic ingredients, a food processor and dehydrator.
Instant Hummus Recipe
Makes about 120g/ 4.23oz (3 portions) of powdered hummus
1 can (400g/14oz) chickpeas; drained and rinsed
1 garlic clove, minced
2 tablespoons tahini
3 tablespoons fresh lemon juice
Sea salt to taste
1/2 teaspoon paprika
1/2 teaspoon ground cumin
3 tablespoons water, plus more if needed
3 packets extra virgin olive oil for serving
Combine all the ingredients except the olive oil in a food processor.
Blend until you get a smooth paste. Add more water to reach consistency you want. Taste for salt and adjust as needed.
Spread the hummus paste on dehydrator trays covered with non-stick sheets or parchment paper.
Dehydrate at 130°F/ 55°C for about 2-4 hours or until completely dry and crumbly.
Let cool to room temperature, then grind dehydrated hummus into a powder.
Divide dehydrated hummus into individual portions (about 2 heaped tablespoons each) and pack them in medium-sized zip lock bags. Store in a dark, cool place.
On the trail:
(To rehydrate one portion)
Add 2-3 tablespoons of cold water and 1 tablespoon or 1 packet of xtra virgin olive oil into the bag with the powdered hummus. Close the bag and squeeze/knead it in your hands until well combined.
Enjoy with crackers, pita, tortilla or bagel.
For the ultimate creamy hummus, remove the skins from each chickpea.
To skin canned chickpeas drain and rinse them first. Then put in a kitchen towel and gently rub until the skins pop off.