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Brownie Batter Hummus
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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View Comments / Leave A ReviewNUTRITION (per 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 packets (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 scoops (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 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
- 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 the sodium by 290 mg, replace the table salt with a salt substitute.
- 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.
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