Lemon-y Hummus

This is pretty much a standard hummus recipe, but I really like lemon, so I made it with a strong citrus flavor.

3.25 Cups dried (11 or so lunches)

4 15 oz. cans chickpeas (reserve liquid from 1 can), drained and rinsed

zest of 1 lemon (omit for less lemon flavor)

juice of 2 lemons (omit 1 lemon for less lemon flavor)

5 cloves garlic, minced

3 TB tahini

.75 C chicken stock

salt and pepper


smoked paprika

Put everything in a food processor and blend until smooth.  Add the cumin and paprika sparingly at first, then keep adding small amounts until it suits your tastes.  Normally, I would add about 1/4 cup olive oil, but since I’m cutting down on oil to make dehydration easier, I omitted this.  I will add a couple TB olive oil on the trail.  The tahini does have a high fat content, but I only used 3 TB for a huge batch (and this does make  A LOT), so I’m not too worried about it.  I dehydrated it at 145 degrees for 10.5 hours.  It came out nice and crumbly, and looked like the black bean puree, except yellowish in color.



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