Recipe: Dehydrated Hummus

I tried dehydrating my own hummus for a canoe trip in Killarney last fall. It turned out extremely well! Every time I go out I learn something new. In previous trips, an elaborate menu was put together. Lunch items were too labour intensive and not worth putting together while portaging and paddling all day, and we’d wait to get to camp to before making food. That idea doesn’t work. You’re tired, hungry and couldn’t be arsed to pull all the kitchen stuff out and rummage through the food barrel to find a meal.

Soaked overnight
Soaked overnight

Sanctus Mundo airtight stainless steel container
Sanctus Mundo airtight stainless steel container

There’s a reason why people bring a lot of snacks. Having a container of hummus to snack on around lunch time made stopping to eat much easier. Hummus, crackers, cheese, homemade protein bars and dried fruit is what my husband and I put together for our last trip. In the morning I pour my powdered hummus into an airtight stainless steel container (, add some water until it’s the right consistency, and pour in a few drops of olive oil and stir. Let it sit until lunch time.

Cobi’s Dehydrated Hummus Recipe

1 cup of dried chickpeas (garbanzo beans)
3 cloves of garlic (minced)
Juice of 1 lemon (or 5 tablespoons)
4 tablespoons of tahini
3/4 teaspoon of salt (to taste)
1/4 cup of water
olive oil (save for later, at camp)

Soak chickpeas in cold water overnight (or all day). Bring a pot of water, soaked chickpeas and add a good tablespoon of salt to a boil. Turn heat down to medium and boil away with lid for an hour.



Drain the cooked chickpeas and rinse with cold water. In a food processor, add chickpeas, garlic, lemon juice, tahini, water and salt. Blend until smooth and you like the taste.

Spread hummus on a paraflex sheet and dehydrate at around 115°F until spread is completely dried and crumbly. Once it’s all dehydrated, add to a blender and blend until a fine powder is made. Put powdered hummus into a container or ziplock bag until ready to use.

At camp, pour powdered hummus into an airtight container. Add water and stir until you like the consistency. You can add your olive oil at this point. A few drops or as much as you want. By lunch time you’ll have a delicious protein-packed snack.


  1. Thanks for posting the hummus dehydration time. I live in Israel (now) where hummus is a daily staple food, but I’ve never seen it dehydrated in any stores to take backpacking. Matter of fact, I have never seen dehydrated meals of any kind in any of the camping stores here like in the States so I recently bought a dehydrator and have been making all of my own. Probably tastier and healthier.


  2. Thanks for posting the drying temp for hummus. I made a batch yesterday for the first time. It took about 12 hours at 115 degrees, but I think I had it spread a little too thick on the drying trays. I live in Israel (now) and although hummus is a staple food here, I’ve never seen it dehydrated and packaged in the grocery stores or camping stores. Matter of fact, I’ve never seen any dehydrated backpacking meals in any camping store like in the States so I bought an Excalibur dehydrator and have bee making my own meals. It’s much cheaper, healthier and more fun! I have a batch of spaghetti sauce drying today! Thanks again! BTW, some common additions to hummus here are zatar, paprika, hot pepper or cumin. People commonly use it as a dip for vegetables, chips, pita, bread, or crackers or even a sort of sandwich spread.


    • Hey! Thank you SO MUCH for your awesome comments!! I’m glad you found my blog and were able to dehydrate your own hummus. How did it turn out? Do you have a better recipe than mine that I could try? A recipe trade from Canada to Israel? 🙂


  3. Any tips for transporting the olive oil? I tried bringing a squeeze bottle of olive oil on a backpacking trip once and it turned into a mess (fortunately it was in a plastic bag). I’m sure the pressure change from gaining elevation didn’t help things… Anyway, thanks for the recipe!


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