Black Bean Hummus
Served as part of a hummus trio on Eat Hike Love backpacking retreats. Nutrient-dense crackers plus multi-flavor, protein-rich hummus equals a satisfying on-trail lunch!
Companion recipes:
Prep time: 10 minutes
Servings: 6-8
Kitchen equipment you’ll need: food processor or high-speed blender
Ingredients:
1 15-oz can black beans, drained
2 Tbsp tahini
¼ cup olive oil
2 cloves garlic, peeled
4 Tbsp lime juice
2 tsp ground coriander
¼ cup fresh cilantro, chopped
Salt + pepper, to taste
Directions:
Combine all ingredients except cilantro in a food processor and blend until smooth. Add cilantro and pulse until well combined. To serve, garnish with fresh cilantro.
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Make it backpacking food:
Cut sheets of parchment paper to fit your dehydrator trays. Use a rubber spatula to distribute hummus evenly in a thin layer across the parchment paper. Dehydrate at 135F for 3-4 hours or until all the moisture has evaporated and the hummus has become a powder. Store in airtight bag or container.
At your campsite, combine powder with just enough water to cover the mix. Stir or shake well to combine. Let sit for at least an hour.