- 3 jalapeños (or to taste)
- 4 cloves garlic
- 1 can chickpeas, drained and rinsed
- ½ avocado
- ¼ cup tahini
- 5 tablespoons lime juice
- 1½ teaspoons cumin
- 1 teaspoon cayenne
- 3 tablespoons olive oil
- 1 teaspoon salt
Roast jalapeños and garlic for 20 minutes at 400°. Once cool, remove seeds and chop coarsely.
Add all ingredients to food processor and blend until smooth.
Spread thinly on dehydrator trays and leave at 115° until completely dry and crumbly, rotating trays occasionally.
Run the dried hummus through a food processor again to create a fine powder.
On the trail: To rehydrate, add water slowly. A few drops of olive oil will boost the flavor and texture.
Can be eaten alone, on a tortilla or with the rare vegetable.