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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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NUTRITION (per serving)

cal/oz 133
cal/gram 4.8
Calories 440 kcal
CARBS 39 g
Fiber 7 g
Added Sugar 12 g
Fat 29 g
Sodium 530 mg
Home Prep Time 15 mins
Field Prep Time 15 mins
WT/SERVING 3.3 oz (93 g)
Diet TYPESDairy-Free, Gluten-Free, Kid-Friendly, Low-Sugar, Vegan
Servings4 servings





  • 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 125℉ (52℃) 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.


  • 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!



  • 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.



  • 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.


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