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brownie batter hummus backcountry foodie backpacking recipe

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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NUTRITION (per serving)

Kcal/oz 133
Kcal/gram 4.8
Calories 440 kcal
PROTEIN 10 g
CARBS 39 g
Fiber 7 g
Total Sugar 20 g
Fat 29 g
Sodium 530 mg
Home Prep Time 15 mins
Field Prep Time 15 mins
WT/SERVING 3.3 oz (93 g)
MEAL PREPCold Soak
Diet TYPESDairy-Free, Gluten-Free, Kid-Friendly, Vegan
Servings4 servings

INGREDIENTS
 
 

  • 15 oz chickpeas (garbanzo beans), canned, drained and rinsed
  • ½ cup cocoa powder, unsweetened
  • cup cane sugar
  • 1 ½ tsp vanilla extract
  • ½ tsp table salt
  • 8 Tbsp almond butter
  • 4 Tbsp coconut oil

OPTIONAL

  • substitution - nut or seed butter of choice, replace almond butter

INSTRUCTIONS

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 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.

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 garbanzo beans (chickpeas) before adding them to the blender. This step is not required.

 

NUTRITION

  • For a lower calorie meal, do not add the 1 Tbsp (14 g) coconut oil (120 calories).
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brownie batter hummus backcountry foodie backpacking recipe
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