2 12-ounce cans of chickpeas
2 Tbsp. olive oil
6 Tbsp. sesame tahini
4 garlic cloves, minced
Juice of three lemons

At home: mash the chickpeas with a fork. Add the olive oil, tahini, and lemon juice. If the mix is too thick, add a tablespoon or two of water. Add the garlic and mix until smooth. Store it in a ziplock bag.

In camp: serve with slices of pita bread. Makes 6 servings.

Note: This is a great energy food as a snack of for lunch. It’s full of protein and calories, and can last more than a week. If you want to carry less weight, you can bring dry hummus, which can be mixed with water on the trail.

This recipe courtesy of Wild Backpacker


One response to this post.

  1. Posted by trayce on September 19, 2012 at 2:06 pm

    This is without refrigeration correct?


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