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Hummus is super easy to make. Basically just chick peas, garlic, and tahini as a base. Throw it in a food processor and grind until smooth. If eating at home then you add olive oil, but if dehydrating, don’t add this (dehydrates better without) and bring some on the trail for when you mix it up. To the base you can add a variety of things to your taste: roasted red peppers, chili peppers, cilantro, green onion, lemon or lime, salt, pepper.

One recipe from Laurie Ann March’s A Fork in the Trail book that we particularly like:
1x 19 oz can of chickpeas, rinsed
1/4c orange juice

1/2t lime juice

2 cloves garlic
1 heaping T orange zest
2T tahini
pinch of salt
1/4t ground black pepper

We tend to add a bit more orange and lime to brighten it up and add some olive oil in camp to add silky smoothness, but we tend not to follow recipes too closely in general…

If the citrus in this one will cause you stomach issues, then using 1/3-1/2c roasted red peppers to the base is an alternative that is also in Laurie’s book. You don’t have to add the olive oil if that will give you problems or if you don’t want to carry the weight. It good without as well.

I recommend her book. I think there are quite a few recipes there that could be used or modified to your particular dietary needs. Its definitely worth checking out

Edited by BER on 10/08/2013 15:21:19 MDT.
Normally, you just serve it in a plate or bowl, and you dig in with pita bread or chips. However, it is kind of bland-looking, isn’t it?

As I serve it, I decorate it with one circle of green dried dill and a concentric circle of red paprika. Visually, it makes it more interesting, and those flavors work with the blandness of the beans.