I am trying to avoid cross-posting with my other blog at wildernesscooking.com but this is such a great food for the trail that I thought I could make an exception. Often we want a trail lunch that is simple, lightweight, tasty and doesn’t require a lot of time or the use of a camp stove. Hummus is a tasty dish that fits all of that criteria. It can be used in a wrap with chicken for a nice light dinner meal.
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.
From A Fork in the Trail by Laurie Ann March ©2008
I jave used dried hummus for some time as a trail lunch. What I do is add water to the bag as I am packing up in the morning. By the time lunch time comes around it is ready to go. For bread I have tried a number of things. I find that pita and tortillas can get rather broken up after a few days. I have shifted to using Crispbread. They are available in a variety of flavors, pack rather small and come in sealed bags.
I will try your receipt next time I go out, it sounds great.
Thanks for the post and the idea!
We’ve used everything from pitas to naan bread and even leftover bannock. Sturdy crackers work great too.
I’ve had never tried hummus with crispbread until I started backpacking. I have a brand new new box in the pantry (Ryvita with Pumpkin Seeds and Oats) which is totally delicious with hummus.