Brownie Batter Hummus

Backcountry Foodie Recipe

This chocolate hummus is absolutely divine! We recommend that you make two batches because you'll want to eat a serving before dehydrating it for your trip. This low volume treat is also great for bear cans where space is at a premium.

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4.77 from 17 votes

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NUTRITION (per serving)

cal/oz 133

cal/gram 4.8

Calories 440 kcal

PROTEIN 10 g

CARBOHYDRATE 39 g

Fiber 7 g

Added Sugar 12 g

Total Fat 29 g

Saturated Fat 14 g

Cholesterol 0 mg

Sodium 530 mg

Home Prep Time 10

Field Prep Time 15

WT/SERVING 3.3 oz (93 g)

MEAL PREPCold Soak, No-Cook

Diet TYPESDairy-Free, Gluten-Free, Low-Sodium, Low-Sugar, Reflux-friendly, Soy-Free, Vegan, Vegetarian

Servings4 serving

INGREDIENTS

15 oz (232 g) chickpeas (garbanzo beans), canned, 1 can = 15 oz, drained and rinsed
½ cup (40 g) cocoa powder, unsweetened
⅓ cup (48 g) cane sugar
1 ½ tsp (6 g) vanilla extract
½ tsp (3 g) table salt
4 packet (128 g) almond butter, or nut/seed butter of choice, 1.1 oz packet = 2 Tbsp
4 Tbsp (56 g) coconut oil, 1 Tbsp = 120 calories
8 oz (240 mL) water

OPTIONAL

sugar substitute (substitution), no-added-sugar option
salt substitute (substitution), reduced-sodium option
8 scoop (160 g) MCT oil powder (substitution), substitution for coconut oil, 1 scoop = 70 calories

INSTRUCTIONS (per serving)

HOME

Put all ingredients, except the nut butter and coconut oil, in a food processor or blender. If preparing the recipe to eat at home, include the nut butter and oil in this step. See the meal prep tip below.
Add ½ cup of water to the food processor or blender.
Blend until the mixture is free of lumps.
Spread a thin layer of the mixture onto dehydrator trays.
Dry at 145℉ (63℃) until completely dry. The mixture should be brittle when dry.
Put the dehydrated hummus in a coffee grinder or spice mill and blend until a powder forms. Powdering is not required but speeds up the rehydration process greatly.
Put one 1.6 oz (47 g) serving in a bag or container to be used in the backcountry. Repeat this step for a total of four servings.
Pack 2 Tbsp or 1.1 oz packet (32 g) of nut butter, per serving, to be added when the meal is consumed.
Pack 1 Tbsp (14 g) coconut oil in a leakproof container to be added when the meal is consumed. We recommend double bagging the oil in the event there is a leak.

FIELD

Add 2 oz (60 mL) of cold water to the bag or container.
Stir to mix well and let stand until fully rehydrated.
Massage the bag with your fingertips or use a utensil to break up any clumps. The texture of the hummus should be smooth when fully rehydrated.
Add 2 Tbsp or 1.1 oz packet (32 g) of nut butter and 1 Tbsp (14 g) of coconut oil to the mixture.
Stir to mix well and enjoy by the spoonful!

NOTES

MEAL PREP TIP

To create a smoother final product, we recommend removing the skins from the chickpeas (garbanzo beans) before adding them to the blender. This step is optional.

NUTRITION

For a no-added-sugar recipe, use a sugar substitute.
Keep in mind the level of sweetness provided by alternative sweeteners. Adjust serving size accordingly.
To reduce the sodium by 290 mg, replace the table salt with a salt substitute.
To reduce calories by 120 per serving, do not add the coconut oil.

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