4 garlic cloves, minced and then mashed
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/4 cup olive oil
1/2 teaspoon of salt
1. In a food processor or blender combine the mashed garlic, garbanzo beans, tahini, and lemon juice. Process until smooth. Add salt, starting at a half a teaspoon, to taste.
2. Remove after completely blended, and spread onto food dehydrator trays
3. Dry Overnight or until no moisture is visible in the hummus
4. Take dried hummus out from dehydrator and process to a powder in a blender or food processor. At this point you can divide into multiple servings in ziplock bags depending on the portions you want (I half this batch size to make lunch two days for two people)
5. In Camp - a few hours before you plan on eating the hummus start the rehydration: first add the olive oil- and remember if you divided your batch to adjust the measurement accordingly (i divide into two servings, so for each serving I add 1/8 cup of olive oil) then add enough water to the ziplock bag to thoroughly soak the powder, but not to much to where it becomes "liquidy".
6. When you are ready to eat the hummus check the consistency of the hummus - add more water if needed to get the consistency you want, and make sure it is all mixed up well by giving it a good stirring
*I like to bring Pitas to eat with hummus, but crackers, bread, and tortillas are all good too
*I typically carry olive oil with me on trips to cook with, if you usually don't, just find a container that seals well and can hold the amount of oil you need. The reason I add the olive oil after the mix has been dehydrated in this recipe is that fat content negatively affects dehydration time and results, and I think that the taste is better by adding the olive oil during the rehydration time.