3-6 cloves raw garlic, crushed
4 cups cooked Garbanzo Beans (chickpeas)
1/4-1/2 teaspoon sea salt
1/2-1 cup tahini (roasted or raw)
water to make a creamy paste (3/4 – 1 cup)
Blend all ingredients in a food processor. Spread evenly on Teflon sheets on the dehydrator
trays, up to 1/4 inch thick. Dehydrate at 145 degrees F for 6-10 hours, until thoroughly dry and crumbly. Pack in plastic bags. Use 1/2 – 1 cup flakes per rehydrated serving.
Tips: Dehydrate commercial hummus for a quicker recipe.
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The Georgia Series includes: Sweet Potatoes, Tomato Sauce, Pineapple, Hummus and more