How To

Why buy a mix when it’s so easy to make your own and you can control exactly what ingredients go into it? Hummus is indispensable as a flavor and protein booster with crackers or veggies as a snack, spread on a sandwich or even stirred into soup to thicken it.

*Just Add Water*
*No Heat Required*
Makes 1 serving (about 1/3 cup)

Prep at Home

1 small dried garlic slice (or 1/2-inch square dried roasted garlic)

1/4 cup dried cooked chickpeas

2 tsp sesame seeds

1/4 tsp finely chopped dried lemon zest

1/8 tsp salt

1/8 tsp freshly ground black pepper

Pinch ground cumin (optional)

To Serve

1/4 cup water

Prep at Home

In a mini chopper, pulse garlic, chickpeas, sesame seeds, lemon zest, salt, pepper and cumin (if using) until chickpeas are powdery, with as few small chunks as possible. Transfer to a sealable plastic bag, seal and store at room temperature for up to 1 month.

To Serve

In sealable bag or a bowl, combine chickpea mixture and water. Seal or cover and let stand, mashing or stirring occasionally, for 30 minutes or until chickpeas are soft and liquid is absorbed.


– With dried ingredients, it is tricky to get the tangy flavor that is one of the true characteristics of hummus. You can add a pinch of citric acid powder (available at pharmacies and health food stores) with the lemon zest to add tang or add 1 tbsp fresh lemon juice in place of an equal amount of water.
– Make a big batch of the dry mix, using a regular food processor or a blender to grind the ingredients. Use about 2-1/2 tbsp dry mix for each serving.


– Add 1 tbsp dried red bell pepper pieces with the chickpeas.
– Give the hummus a spicy kick by adding a pinch (or more) of hot pepper flakes.

Courtesy of The Complete Trail Food Cookbook by Jennifer MacKenzie, Jay Nutt & Don Mercer © 2010 Adapted and reprinted with publisher permission.

There are no comments on this post

Be the first to leave a comment!

Your email address will not be published.