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.

how to make instant hummus, dehydrating123

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

how to make instant hummus step2, dehydrated hummus, dehydrating123

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

how to make instant hummus step3, dehydrating hummus

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

dehydrated hummus, dehydrating123

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

instant hummus, dehydrating123, dehydrated hummus

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.

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  1. Suzanne on May 24, 2022 at 5:12 am

    I’m thinking of dehydrating some hummus for a camping trip this June (2022) I’m thinking that the tahini and olive won’t go rancid if it’s eaten within the week. It’s not for long term storage.

  2. Amber on May 7, 2022 at 6:58 pm

    I had to layer the hummus on much thicker to get the amount I needed in my dehydrator, about 1/4″ thick. Took about 14 hours to dry completely and was perfect. Threw it in the blender for a bit to make a nice powder. Thanks!!

  3. Alina on April 10, 2022 at 6:32 am

    What would happen if I was not to add the oil once on the trail? I am nervous about carrying oil with me. I do not really have any containers that would not leak. Unless you have some good ideas! Thank you!

  4. Karen on March 10, 2022 at 4:01 pm

    Tahini is just toasted sesame seeds with light oil and a bit of salt. Is there a reason you are using premade tahini rather than just adding some ground, toasted sesame? I’m just asking because I was thinking of powdering some sesame and adding it to the mix.

    • Tanya Krezevska on April 7, 2022 at 9:26 am

      Yep! You can try to make your own tahini from toasted sesame seeds. I’ve just wanted to make thr recipe as easy as possible

  5. Sorash on February 28, 2022 at 8:53 pm

    Thank you very much for sharing this information with all of us

  6. Kate on July 28, 2020 at 10:36 pm

    Hey Tanya!

    About how long would this last vacuum sealed with store-bought tahini?
    It’s about 18g fat per 2 tbsp.


  7. Tonya on June 3, 2020 at 4:46 am

    You can also buy packets of tahini to add on trail and leave that out of the recipe.

  8. Janet on May 22, 2020 at 2:51 am

    Hello, how do you make tahini? Where do you find enough sesame seeds?
    Thank you

    • Tanya Krezevska on May 25, 2020 at 9:21 am

      Hi Janet! You van find tahini a lot of recipes on web/ Sesame seeds are freely available from hypermarkets

  9. Hannah on March 2, 2020 at 10:36 pm

    So after purchasing the ingredients, now I can’t add the tahini because it is not home made? I’m dehydrating hummus for our son who is through hiking the PCT beginning in April. The home dehydrated hummus seems to be a great lunch idea. Do I add the store-bought tahini or not?

    • romichkSG on March 4, 2020 at 1:33 pm

      Hi Hannagh! Tahini can be easily made at home. If you can’t just try to find brand/product with minimum fat content.

      • Hannah on March 4, 2020 at 6:38 pm

        Thank you.

  10. Zach on January 23, 2020 at 8:44 am

    Is that a reusable parchment paper you’re using in the dehydrator? What is that product?

    • Tanya Krezevska on January 23, 2020 at 6:01 pm

      Hi Zach! I’m using reusable non-stick dehydrator sheets or simple parchment paper.

  11. Meg on July 9, 2019 at 5:16 am

    How long does it take to become rancid? How will I know?

    • Tanya Krezevska on July 10, 2019 at 2:20 pm

      The shelf life of dehydrated food depends on many factors. If properly dried and stored, it can last years. As for hummus, try to make your own sesame paste to minimize fat content and keep the powder in a vacuum-sealed bags.
      You can determine your dried food is spoiled by some simple signs as rancid odor, changes in color and texture.

  12. 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!

  13. 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.

  14. 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.

      • Irish on February 21, 2020 at 8:01 am

        Fat also provides an anerobic environment in which particularly bad food toxins such as botulism can thrive.

        • Tanya Krezevska on February 21, 2020 at 2:29 pm

          Yep! That’s why I do not keep it for a long period of time.