Hummus

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

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One response to this post.

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

    This is without refrigeration correct?

    Reply

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