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Backpacking Recipe: Hummus Bowl

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Serious thru-hikers know lunch on the trail isn’t exactly a full blown meal. More like a momentary pause to eat something before moving on. In many ways, it’s similar to stopping your car for gas: the primary goal is to refuel.

So the last thing you want to do is pull out your entire kitchen set up from your pack and start cooking something. All that blows through too much time and fuel. Speed and efficiency are key, so better to keep things simple.

The ideal backpacking lunch is “no cook”, which is why we were so excited to discover the wonders of dehydrated hummus mix!

Backpacking Lunch - Hummus

Hummus and crackers is a lunch we frequently enjoy at home, but the thought was impossible in the backcountry. Hummus from the store is too heavy with water weight and needs to be refrigerated. But with dehydrated hummus mix, all we need to do is add cold water and a little bit of oil to the dry mix and we’re in business! For us, it’s a miracle.

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. (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.

For dipping, there are a couple of options. Pretzel sticks and sturdy crackers are usually tough enough to hold up inside a backpack. So are dehydrated veggie chips, which can often be found in the bulk section of your local grocery store.

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.Backpacking Lunch - Hummus-3

Backpacking Hummus Bowl

Serves 2
1 cup powdered hummus
2 tablespoons chopped sun-dried tomatoes
2 tablespoons pine nuts
Spices of choice (we love red pepper flakes & everything bagel seasoning)
1 tablespoon olive oil
Dippers: Pretzel sticks, sturdy crackers, dried veggie chips, etc.

At home, measure and pack the powdered hummus, sun-dried tomatoes, pine nuts, and spices in a sealable bag. In a separate bag, pack your dippers. In a small, sealable container, pack the olive oil (or, use single serve packets).

On the trail, mix the hummus mix with about 1 ½ cup water and the oil, and stir to blend. Enjoy with your dippers, or by the spoonful!

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