Juice of three lemons. ¼ c dried vegetable mix (check the spice aisle) 1 block (about 50 g) ramen noodles. Enjoy with your dippers, or by the spoonful! Sign up to my mailing list and you'll get a free checklist with everything you need for lightweight backpacking as well as weekly updates with news, advice, and inspiration for getting outdoors. So are dehydrated veggie chips, which can often be found in the bulk section of your local grocery store. Dippers: Pretzel sticks, sturdy crackers, dried veggie chips, etc. Just add water to rehydrate! 2 12-ounce cans of chickpeas 2 Tbsp. Working hard is a great attribute. On the trail, mix the hummus mix with about 1 ½ cup water and the oil, and stir to blend. ( Log Out /  When ready to eat, add 1½ cups of water and the olive oil. Add the garlic and mix… You can buy dehydrator sheets like these ones for fairly cheap. On a whim, I tried drying it myself, and I was surprised how easy it was and how good the finished product was! I first had it a few years ago. For us, it’s a miracle. Dehydrated hummus is really simple to make. If you are interested in learning how to make dehydrator backpacking meals, get my ebook. You could pack the whole jar and just plan your meals around it too. Hummus from the store is too heavy (a lot of water weight) plus it needs to be refrigerated. At lunch time, massage some more if needed. REI and the REI co-op logo are trademarks of Recreational Equipment, Inc. Backpacking Recipes: Thanksgiving in a Collapsible Bowl! It’s super yummy. Check out more backpacking recipes and other outdoor information at www.wildbackpacker.com! Sort of like stopping at a gas station: the primary goal of lunch on the trail is to refuel your body. In a separate bag, pack your dippers. Print Recipe. Here’s Where to See Them. 1 cup powdered hummus In a small, sealable container, pack the olive oil (or, use single serve packets). If I were to open the jar and just portion out enough for myself, I would do it last minute and plan to eat this in the next 2 days. The purpose is to let the air through without letting the food fall through. I always try to answer questions, sometimes it takes awhile because I actually spend a lot of time off grid. You can buy any brand of sheets and just cut them to fit your dehydrator. Posted October 21, 2008 by Wild Backpacker in Other Recipes. On the trail, mix the hummus mix with about 1 ½ cup water and the oil, and stir to blend. To spruce things up, we took the liberty of bringing along some relatively lightweight topping: sun-dried tomatoes, pine nuts, and a blend of spices. The post Backpacking Recipe: Hummus Bowl appeared first on REI Co-op Journal. You'll be notified via email when someone replies to your comment. More like a momentary pause to eat something before moving on. Nutritional data is provided and calculated by Nutritionix. FRESH OFF THE GRID is a culinary resource for the outdoor community. These group meals are scalable and are great for individual servings too. ( Log Out /  5 tbsp sriracha sauce. Hummus from the store is too heavy with water weight and needs to be refrigerated. It was with this dish that I learned that backpacking food doesn’t have to be gross and tasteless. Quick, easy, and super versatile, this Hummus Bowl is a perfect no-cook backpacking lunch. CRAVING MORE? Hummus usually takes about 12 hours to dehydrate. With dozens of trips under her belt, Diane is an expert in minimalist camping, going lightweight, planning, and keeping her kids entertained without screens. ), nut butter is a great addition to trail lunches. Hummus At home, hummus is one of our go-to snacks. The tapenade is somewhat preserved in the oil but you always want to look, smell and taste to see if a food has gone bad. Achieving Adventure is a Trademarked name. Backpacking is the cure. One of my favorite dehydrator backpacking recipes is hummus. Serious thru-hikers know lunch on the trail isn’t exactly a full blown meal. 2 tablespoons chopped sun-dried tomatoes may increase your risk of foodborne illness. Change ), You are commenting using your Google account. love your backpacking meal ideas! For more backpacking stories and recipes click here. Hummus from the store is too heavy with water weight and needs to be refrigerated. Thanks for this recipe–can’t wait to try it! I’ll even give you 50% off! So are dehydrated veggie chips, which can often be found in the bulk section of your local grocery store. Step 1: Make hummus. Add the garlic and mix until smooth. 1 Comment, 2 12-ounce cans of chickpeas So the last thing we want to do is pull out our entire kitchen setup and start cooking something. Get the recipe ebook here at 50% off! (We used Everything But the Bagel blend from Trader Joe’s) These additions aren’t entirely necessary but really add to the overall presentation of the bowl. In a separate bag, pack your dippers. A friend recently told me he fell in love with backpacking because he wanted to feel small. It will look a bit like bark. Change ). olive oil Love the idea using stovetop stuffing and dehyaded mashed potatoes! Avoid hummus recipes which call for a lot of oil. The problem with parchment paper is that it blocks air flow, which means your hummus won’t dry out well. Stay tuned. I served this with dehydrated fruit and nuts for extra calories, nutrition and fiber. The Backpacking Recipes Blog is part of Wild Backpacker, a website devoted to sharing the love of backpacking to the world. Then I can just add water on the trail to rehydrate them. Required fields are marked *. You can always bring a little bottle of olive oil with you backpacking and add it to your rehydrated hummus. Not that we wouldn’t appreciate a hot cooked lunch (and the rest! 4 garlic cloves, minced Will be using these in the future. So the next time you find yourself stumped on what to eat for lunch on the trail, try picking up some dehydrated hummus and give this recipe a try. Again, this is easy. « Fried Polenta Cakes With Mushrooms and Prosciutto, How to Make Easy Indian Samosas With Wonton Wrappers ». To spruce things up, we took the liberty of bringing along some relatively lightweight topping: sun-dried tomatoes, pine nuts, and a blend of spices. Stir to get out any clumps. I re-created this on my intern trip last month and it seemed to be a hit with the participants.

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