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.
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 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) 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) nut butter and 1 Tbsp (14 g) 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
Total sugar (per serving): 20 g, including 12 g added sugar.
For a no-added-sugar recipe, replace the cane sugar with a sugar substitute.
Keep in mind the level of sweetness provided by alternative sweeteners. Adjust serving size accordingly.
To reduce calories by 120 per serving, do not add the 1 Tbsp (14 g) coconut oil per serving.
Did you make this recipe? We'd love to see it!Share photos from your kitchen or the backcountry below.