Brownie Batter Hummus
Rich, chocolatey, and surprisingly filling, this dessert hummus is a compact trail treat that eats like brownie batter. It’s especially handy when bear-can space is at a premium.
EQUIPMENT
- coffee or spice grinder, optional
- leakproof container, for coconut oil
INGREDIENTS
- 15 oz (232 g) chickpeas (garbanzo beans), canned
- 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 butter of choice
- 4 Tbsp (56 g) coconut oil
- 8 oz (240 mL) water
Dietary substitutions available — see Substitutions below.
INSTRUCTIONS (per serving)
HOME
- Drain and rinse the chickpeas. Remove the skins, if desired, for a smoother texture.
- Add the chickpeas, cocoa powder, cane sugar, vanilla extract, salt, and 1/2 cup (120 mL) water to a food processor or blender.
- Blend until smooth and free of lumps.
- Spread the mixture in a thin, even layer on fruit leather dehydrator tray liners.
- Dehydrate at 145°F (63°C) until completely dry and brittle.
- Allow the mixture to cool completely.
- For faster rehydration, grind the dried hummus in a coffee/spice grinder until a powder forms. This step is optional.
- Divide the dried hummus evenly among 4 bags or containers, approximately 1.6 oz (47 g) each.
- Pair each serving with 1 packet (2 Tbsp or 32 g) almond butter.
- Pack 1 Tbsp (14 g) coconut oil per serving in a leakproof container. Double-bag the oil in case of a leak.
FIELD
- Add 2 oz (60 mL) cold water to the bag or container.
- Stir to mix well and let stand for approximately 15 minutes, or until fully rehydrated.
- Massage the bag or stir to break up any remaining clumps. The hummus should be smooth when fully rehydrated.
- Add 1 packet (2 Tbsp or 32 g) almond butter and 1 Tbsp (14 g) coconut oil.
- Stir to mix well and enjoy by the spoonful.