Cilantro and Smoked Paprika Hummus - Lightweight Option

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Here is a spin on a classic that will pack a big punch in a small package. It can be used on fresh veggies, pita or as a spread on a wrap. If you don’t like cilantro, feel free to use any other blend of herbs that you might have on hand. It works well to put those overgrown garden herbs to good use and stores well after dehydrating for a multi-day trail trip.

15 oz can of chickpeas, drained and rinsed
1/3 c tahini, best if homemade (below)
1/2 c cilantro, chopped
2 tsp paprika
2 cloves of garlic, minced
1/4 c olive oil (water can be subbed if you’re dehydrating)

Using a food processor, blend all of the above until creamy and smooth. It will probably take about two minutes. If it is just too thick to blend properly, add more oil (or water) until smooth. Serve with a drizzle of oil and sprinkle of smoked paprika on top.

For backpacking: Smooth the hummus out on your plastic dehydrator tray. Dehydrate at 125 for about 6 hours or until dry. Crumble the mix into Ziplocks and rehydrate at camp with water. Use your fingers to smoosh around the water with the mix and let it sit for about 15-20 minutes.

Serves 4


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Making tahini is easy, just toast one cup of sesame seeds flat on a baking sheet until golden brown (around 8 minutes). Watch them closely because they will burn fast which I know from experience. Using your food processor, blend up the seeds until crumbly. Start adding tablespoon by tablespoon of oil until you get a nice light consistency. It should take about 3-4 tablespoons tops.

This tahini will store well in your fridge for a month or two and can be added to dressings, hummus and as a topping to avocado toast, which is my absolute favorite. I smash avocado on my whole grain toast, drizzle it with tahini and top with a squeeze lemon, chili flake, feta and arugula. It’s unreal. Go do that right now. If you’re still reading this, you’re missing out.