White 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:
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 canned cannellini or great northern beans, drained
¼ cup olive oil
1 clove garlic, peeled
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground ginger
Salt + pepper, to taste
Directions:
Combine all ingredients in a food processor and blend until smooth. Drizzle with olive oil and a sprinkling of cumin to serve.
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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.