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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I love hummus with sugar snap peas and fresh carrots on the trail, so refreshing!
How much water do you add when you rehydrate hummus? How long do you let it sit for before eating?
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