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
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.