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Dehydrating123: How to Make Instant Hummus

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

You’ll need:
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

At home:
Combine all the ingredients except the olive oil in a food processor.

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Blend until you get a smooth paste. Add more water to reach consistency you want. Taste for salt and adjust as needed.

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Spread the hummus paste on dehydrator trays covered with non-stick sheets or parchment paper.

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Dehydrate at 130°F/ 55°C for about 2-4 hours or until completely dry and crumbly.

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Let cool to room temperature, then grind dehydrated hummus into a powder.

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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.

Tips:
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.

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6 Comments

  1. Angela B. on May 19, 2019 at 6:49 am

    Love the recipe! However, the tahini that I have in the fridge has natural oils, therefore, I would not add to the portion to be dehydrated. Instead, I would treat it like the olive oil! Hope that helps!

    • Tanya Krezevska on May 20, 2019 at 8:31 am

      Good idea!

  2. CezH on May 18, 2019 at 6:19 pm

    Hi, I understand why you shouldn’t add the oil until after rehydration but does not Tahini contain fat which can turn rancid? Love the recipe by the way. Experimented with it yesterday and it works a treat. Will definitely use it on the trail.

    • Tanya Krezevska on May 20, 2019 at 8:30 am

      Yep, tahini does contain fat. To minimize oxidation try to make your own tahini paste from sesame seeds.

  3. Kim on May 8, 2019 at 12:34 am

    Could you make the original recipe including the oil, dehydrate, then only have to add water when rehydrating? What’s the reason behind separating them?

    • Tanya Krezevska on May 8, 2019 at 4:15 pm

      Hi Kim! Unfortunately, you can’t dehydrate fat. It doesn’t contain water. Another reason why to add fat later is food safety. Food containing any amount of fat will likely become rancid quickly.

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