This ultralight chocolate hummus backpacking recipe is absolutely divine and believe it or not, a healthy snack option! We would compare the hummus to a delicious bowl of brownie batter. Dehydrated chocolate hummus is an excellent cold soak mid-day treat or dessert after a long day in the backcountry.
Benefits of taking dehydrated hummus into the backcountry:
1. Protein for muscle recovery.
The garbanzo beans and nut butter provide great sources of vegan protein. Keep in mind that protein consumed post-exercise is important for muscle recovery. It is recommended that 20-30 grams of protein be consumed within two hours of exercise. One serving of this hummus recipe provides 10 grams of protein. What an awesome way to treat yourself after putting in the miles!
2. Healthy fats for sustainable energy.
The fat content of the nut butter and coconut oil provide sustainable energy for those long days in the backcountry. If dehydrating this recipe for the backcountry, it comes in at an impressive 138 calories per ounce. Not bad for a healthy treat! If you’re not climbing the tallest peak, the coconut oil can be left out to reduce the total calories of the recipe without changing the flavor. If treating yourself to this yummy snack at home, leaving out the coconut oil is probably not a bad idea unless you’ve just returned from a trail run. Your waistline will thank you.
3. Wholesome ingredients and easy preparation.
The hummus requires a limited number of ingredients that are void of artificial colors, flavors, and sweeteners. Add all of the ingredients to a blender or food processor and that’s it! A mouth-watering healthy snack prepared within minutes. If preparing the recipe for use in the backcountry, simply spread the mixture onto dehydrator trays and dehydrate at 125 degrees Fahrenheit until completely dry. The hummus requires less than 15 minutes to rehydrate with cold water in the backcountry which is important when your stomach is impatiently waiting for the next meal. Our favorite way to eat the hummus is to top a Chocolate Mint Honey Stinger Waffle with a spoonful of the hummus. Yum! This boosts the meal by 150 calories and 1 gram of protein by adding only a small volume of food. The caloric density of this treat also increases to 142 kcal/oz with the addition of the waffle. Now, that’s an ultralight treat!
A word of advice…
Consider making a double batch as it will be difficult to save this chocolate hummus recipe for later.
Chocolate Brownie Batter Hummus Recipe
This QUICK, EASY & CHEAP ultralight meal is sure to be a new favorite!
- Diet Types: Vegan, Gluten-Free
- Cook Types: Cold Soak
- Home Prep Time: 12 hours
- Field Prep Time: 15 minutes
- Servings: 1
- 1 x 15 oz can garbanzo beans, rinsed and drained
- 1/2 cup unsweetened cocoa powder
- 1/3 cup cane sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 2 Tbsp Justin’s vanilla almond butter
- 1 Tbsp coconut oil
- Put all ingredients except the nut butter and coconut oil in a blender.
- Add ½ cup water to blender and mix. Additional water may be needed to reach brownie batter consistency.
- Pour mixture onto dehydrator trays.
- Dehydrate at 124 degrees Fahrenheit until completely dry. Mixture will become brittle.
- Divide mixture into 4 x 1.6 oz servings and put in a bag or storage container to be used in the backcountry.
- Pair each serving with 1 (1.15 oz) packet of nut butter and 1 Tbsp (1 x 0.5 oz packet) of coconut oil.
- Recommend double bagging coconut oil in the event there is a leak.
HOME PREP TIPS
- Remove skins from garbanzo beans before pureeing to create a smoother texture.
- Flavored extract measurements will vary from that recommended in the recipe. Add small amounts of the extract until desired flavor is achieved.
- Add 2 oz cold water and stir to mix well. Additional water may be needed to reach desired consistency.
- Let stand until fully rehydrated. This will take approximately 15-20 minutes.
- Massage the bag with your fingers or use a utensil to break up any clumps. The mixture should be the consistency of brownie batter.
- Add 2 Tbsp (1 x 1.15 oz packet) nut butter and 1 Tbsp (1 x 0.5 oz packet) coconut oil to mixture.
- Stir to mix well and enjoy!
NUTRITION INFORMATION (per serving):
443 calories | 138 calories per ounce | 10 g protein | 39 g carbohydrate | 7 g fiber | 21 g sugar | 29 g fat
Dry weight: 3.2 oz (including nut butter and oil)
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Hungry for more?
Here are posts that include delicious recipes that you might also enjoy…
- Dehydrating Canned and Frozen Foods for DIY Backpacking Meals
- Top 4 Reasons to Dehydrate Your Own Backpacking Meals
- Easy to Prepare Ultralight Backpacking Meal Recipe – Buffalo Pasta Salad
ABOUT THE AUTHOR:
Aaron Owens Mayhew, MS, RDN, CD is the founder and owner of Backcountry Foodie™. Aaron is a registered dietitian and ultralight long-distance backpacker with a passion for food. She spends much of her time experimenting with new ultralight recipes in her kitchen and later trail tests them to ensure that they meet backcountry adventurers’ needs. You can follow Aaron’s adventures in the kitchen and in the backcountry via Instagram and Facebook.