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.
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Benefits of taking dehydrated hummus into the backcountry
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!
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 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.
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
- 1 15 oz can garbanzo beans drained and rinsed
- 1/2 cup cocoa powder
- 1/3 cup cane sugar
- 1 1/2 tsp vanilla extract or extract flavor of choice
- 1/2 tsp table salt
- 2 Tbsp Justin's vanilla almond butter or 1.1 oz packet nut butter of choice
- 1 Tbsp coconut oil or 0.5 oz packet
Home Instructions -
- 2. If you want to enjoy this tasty treat now, put all ingredients in a blender or small food processor.
- 3. Add 1/2 cup water and puree until mixture is smooth. More or less water may be necessary to reach the desired consistency.
- 4. Pour the mixture onto dehydrator trays and spread evenly.
- 5. Dehydrate at 125 degrees Fahrenheit until completely dry. The mixture will become brittle.
- 6. Divide the mixture into 4 x 1.6 oz servings and store in a bag or container to be used in the backcountry.
Home Prep Tips -
- 1. Remove skins from garbanzo beans before pureeing to create a smoother texture.
- 2. Flavored extract measurements will vary from that recommended in the recipe. Add small amounts of the extract until desired flavor is achieved.
Field Instructions -
- 1. Add 2 oz cold water to hummus mixture.
- 2. Stir and let stand for approximately 15 minutes or until fully rehydrated.
- 3. Additional water may be needed to reach desired consistency.
- 5. Stir to mix well and enjoy by the spoonful!
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For more recipes like this one, check out our dry ingredients based backpacking recipes cookbook – Ultralight Recipes for Outdoor Explorers Cookbook! Recipes were created and trail tested by Aaron Owens Mayhew, a registered dietitian and ultralight long-distance backpacker.
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
Our Pinterest page is also a great resource for DIY backpacking breakfast, lunch, dinner, snack and dessert recipes. We also have boards dedicated to gluten-free, vegetarian and vegan backpacking recipes. Be sure to check it out!
About the author:
Aaron Owens Mayhew, MS, RDN, CD is the founder of Ultralight Meal Planning for Outdoor Explorers 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. Aaron also offers a nutrition consulting service where she helps outdoor adventurers meal plan for their next big trip. She counts calories so you don’t have to! You can follow Aaron’s adventures in the kitchen and in the backcountry via Instagram and Facebook.