Super Easy Dehydrator Hummus Backpacking Recipe - Mom Goes Camping (2024)

FAQs

How to dehydrate hummus for backpacking? ›

Spread in an even layer on your dehydrator trays that have been lined with a fruit leather insert or parchment paper. Dehydrate at 125F for 4-6 hours, or until the hummus is completely dry and turns powdery if rubbed between your fingers.

This hummus bowl is a great no-cook backpacking lunch option. Feel free to get creative with the toppings and dippers - this is a loose recipe that can be endlessly customized.

Dehydrated hummus is a healthy, filling, no-cook backpacking lunch that you can eat with a variety of trail foods like pretzels, tortillas, or sturdy crackers.

For starters, homemade humus will almost always spoil faster because store-bought, which is prepared in sterile and contamination-controlled environments. Homemade varieties will generally last anywhere from 3-4 days, whereas store-bought brands generally lasts 6-7 days after opening.

Place the chickpeas on fruit leather trays and sprinkle with a touch more sea salt. And put the chickpeas in the dehydrator. Dehydrate at 135 degrees for approx 10-12 hours. Store in an airtight container.

Dried chickpeas provide better flavor than canned. Overcooking the chickpeas in water with baking soda makes them easier to blend. Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.

Hummus is very nutritious, but has a high water activity that supports the growth of several microorganisms, including spoilage microorganisms like Listeria monocytogenes, Salmonella, and Escherichia coli [6]. In addition, it is susceptible to microbial cross-contamination during preparation and post-processing [3].

Hummus is a fantastic addition to big leafy salads with crisp seasonal veggies, warm pita bread, olives, and pickled red onions. It's a wholesome and colorful meal for anyone who loves Mediterranean food.

Hummus is super easy to dehydrate. Just spread it out on the trays (with teflon sheets on top of the mesh) and let it go. I typically take the lazy route with hummus and just use my favorite store bought brand, but The Dehydrator Cookbook for Outdoor Adventurers has a great recipe for it.

But both varieties should last up to 7 days in the refrigerator (for prepared hummus this applies once the container is opened). Like any food, hummus is perishable and is prone to spoilage. When the product no longer smells or tastes the same as it did when originally purchased or prepared, it is time to throw it out.

What to avoid in hummus? ›

When you're shopping for hummus in the store, watch out for artificial preservatives like sodium benzoate and potassium sorbate.

If , for some reason, you ended up using more liquid than you should have or if you still want a thicker consistency, you can add a bit more tahini. And if you chill the hummus for an hour or so before adding any garnish, that should help as well.

Hummus that has gone bad smells sour, and it also tastes sour. Hummus that is fresh shouldn't have a real scent unless it has been seasoned with something strong like garlic or lemon. Once the sour smell and taste set in, it will likely develop the telltale signs of something expired: mold (via Eat by Date).

Hummus freezes well for about four months. The longer you freeze hummus, the more likely it is to change flavor and texture. If you have a lot of hummus to freeze but want to thaw it out in small amounts, use several freezer bags to divide it. Place your desired amount in the bag and press out as much air as possible.

So although you can keep hummus refrigerated for a couple months unopened, you only have seven days from opening to finish it off. (Or you can easily freeze your humus for up to 4 months if you want to store it for longer periods!) Don't dip directly in the container.

You can dehydrate any plain, canned chickpeas. However, extra sugar and other ingredients may affect the final product if they are seasoned or flavored. Canned chickpeas do not have to be cooked before dehydrating. You can also dehydrate raw chickpeas after cooking them at home.

Oxygen-absorber suppliers usually sell Mylar food storage bags, which can be used together with oxygen absorbers. Mylar bags are an option for storing dehydrated food. You don't need a vacuum sealer if you pack meals in Mylar bags. You can seal them with an iron.

Choose a sauce that doesn't have large chunks of tomatoes or use a blender to puree. Avoid cheesy or creamy sauces. Spread in a thin, even layer on nonstick sheets or parchment paper. Dry at 135°F for 6-8 hours, flipping at about 5 hours when you can easily peel the leather off.

“You can add lemon juice to reduce the pH and add preservatives, but these usually only extend the shelf life for a couple of weeks in chilled storage. As an alternative, you can pasteurize the hummus and this can extend the shelf life to up to 6 weeks in chilled storage.