Chickpea Hummus
Tasty, satisfying, and nutrient-dense, hummus is quite possibly the best snack spread there is.
Adapted from How to Cook Everything
Prep time: 10 minutes
Servings: 6-8
Kitchen equipment you’ll need: food processor or high-speed blender
Ingredients:
1 15-oz can cups chickpeas/garbanzo beans, drained
½ cup tahini
¼ cup sesame oil from the top of the tahini jar
1 clove garlic, peeled
Salt + pepper, to taste
1 Tbsp ground cumin
Juice from 1 lemon
⅓ cup water, approx.
1 tsp olive oil, approx.
Directions:
Combine all ingredients except water and olive oil in a food processor and blend until smooth, adding water as needed to reach desired consistency. Drizzle with olive oil and a sprinkling of cumin to serve.
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Make it backpacking food:
Cut pieces of parchment paper to fit your dehydrator trays. Spread the hummus in thin, even layers on the parchment paper. Dehydrate at 125F for 3-5 hours or until all the moisture is gone and hummus is completely dry to the touch. Package in airtight, single serving size bags.