Instant Hummus Mix: Cold-Soak Backpacking Recipe

This instant backpacking hummus mix is high in protein and packs a flavorful punch as a cold-soaked lunch on those days when you don’t want to use a stove. While there are a few instant hummus powders commercially available, I like to be able to customize the ingredients to the needs of my hiking crew – whether that’s avoiding allergens or simply tailoring the flavor profile. Better yet, this hummus recipe uses ingredients commonly found at most major supermarkets, so it’s a great go-to as a last minute addition to your backpacking meal plan.

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Instant hummus powder can be rehydrated with just the addition of water, but adding in olive oil significantly improves the texture as well as its caloric value for backpacking. It’s just-add-water preparation makes it well suited for an early breakfast on the trail or as a quick lunch stop.

Adjust the salt and spices to taste. Sumac powder, once only found at international specialty markets, provides a tart, fresh and tangy note, similar to lemon powder in some ways but with distinctly earthy characteristics. You’ll also notice this recipe is cumin-free; I find cumin too ubiquitous in commercially prepared backpacking meals which is one of the many reasons I make my own DIY versions, but if if you enjoy the additional flavor of cumin, go wild!

Serve with pretzels, pita chips and dried vegetable chips, or spread onto a tortilla or pita for a wrap!

Backpacker’s Instant Hummus Mix Recipe

• 1 cup chickpea flour (also known as besan)
• 2 Tbsp sesame seeds
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp sumac powder
• 1 tsp freeze dried lemon powder* or packet True Lemon powder
• pinch of black pepper
• 3 – 4 olive oil packets for rehydration (2-3 Tbsp olive oil)
• ~ 1/2 cup water for rehydration

*make your own freeze-dried lemon powder by pulverizing a 1-2 slices of freeze dried lemons

Preparation Instructions: On medium-high heat, toast the raw chickpea flour in a dry pan for 4-5 minutes, stirring frequently to prevent scorching. The flour will turn lightly golden brown and emit a mild roasted aroma. Remove from the pan and allow to cool.

Toast the sesame seeds in a similar manner, ~ 1 minute. Grind with a mortar/pestle, pulse in a coffee grinder or add whole.

Combine the cooled chickpea flour, ground sesame seeds, salt, garlic powder, sumac, pepper and lemon powder into a resealable bag. Stir or shake to combine. Include the olive oil packets separately.

Serving instructions: When ready to serve, rehydrate the instant hummus powder with ~1/2 cup water and olive oil. Stir to mix thoroughly. Adjust water and oil ratios to achieved desired texture. A thicker hummus works better as a spread for wraps while a thinner hummus is sometimes preferable for dipping.

Print Recipe

Backpacker’s Instant Hummus Mix

Prep Time10 minutes mins

Servings: 2

Author: Road Trip Addict (roadtripaddict.com)

Ingredients

• 1 cup chickpea powder toasted
• 2 Tbsp sesame seeds toasted and ground
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp sumac
• pinch black pepper
• 1 packet True Lemon (or 1 tsp freeze dried lemon powder)
• 3-4 packets olive oil (equivalent to 2-3 Tbsp)

Instructions

• On medium-high heat, toast the raw chickpea flour in a dry pan for 4-5 minutes, stirring frequently to prevent scorching. The flour will turn lightly golden brown and emit a mild roasted aroma. Remove from the pan and allow to cool.
• Toast the sesame seeds in a similar manner, 1-2 minutes. Grind with a mortar/pestle or pulse in a coffee grinder.
• Add the cooled chickpea flour, ground sesame seeds, salt, garlic powder, sumac, pepper and contents of the True Lemon packet into a resealable bag. Stir or shake to combine.
• Don’t forget to label your bag with the rehydration instructions!
• To Prepare: Add 1/2 water and 3-4 packets olive oil to the hummus mix. Stir until combined. Adjust water and oil until desired texture is achieved.

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Have you tried our instant backpacker hummus recipe? Let us know how we did and share your suggestions with fellow hikers. We love to hear all the places this recipe has been enjoyed!