Bike-packing or hiking lunches can be a real challenge. They should be nutritious enough to power you through the rest of the day, but simple enough that you don’t need to break out your cooking setup.
Store-bought hummus is obviously not well suited for the backcountry. It’s heavy and needs to be refrigerated. But by making your own hummus and dehydrating it at home, you can reduce the weight and make it shelf-stable in the process! Then all you have to do is rehydrate with some cold water and olive oil, and you’ve got a delicious, creamy dip.
If you’re looking to switch up your backpacking lunch routine, consider making dehydrated hummus.
Place the sesame seeds into a food processor and pulse into a powder. Then add the chickpeas, roasted red peppers, garlic, lemon juice, salt, and ½ cup water. Process this until smooth. You may need to add some water to keep it moving and/or push down the sides with a spatula.
Once you’re satisfied with the taste, spread even layers of the hummus onto a solid dehydrator sheet. Dehydrate at 125 F for 4-6 hours or until the hummus is completely dry and turns powdery when rubbed between your fingers.
When you go out on your next adventure, stir water into the hummus powder until it reaches your desired consistency. You can do this in the bag, or in your mug or pot. Finish with a generous drizzle of olive oil and serve with your favorite snacks.
Ingredients
- 3 tablespoons sesame seeds
- 14 oz can chickpeas, drained & peeled
- 1/2 cup roasted red peppers
- 2 cloves garlic, roughly chopped
- Juice from ½ lemon, (4 teaspoons)
- 1 teaspoon sea salt
Packed separately:
- Olive oil, 1 tablespoon
- Snacks for dipping – crackers, veggie chips, pretzels, etc.
Instructions
At home
- Place the sesame seeds in a food processor and pulse until they turn into a powder. Add the chickpeas, roasted red peppers, garlic, lemon juice, salt, and ½ cup water. Process until smooth, adding more water as needed to keep it all moving.
- Spread in an even layer on your dehydrator trays that have been lined with a fruit leather insert or parchment paper. Dehydrate at 125F for 4-6 hours, or until the hummus is completely dry and turns powdery if rubbed between your fingers.
