Instant hummus has become a go-to no-cook meal for hikers in recent years—and for good reason. This rich, creamy dip made from chickpeas, sesame, and garlic is not only delicious but also packed with essential nutrients. It’s an excellent source of protein, fiber, good carbohydrates, minerals, and B vitamins.
While many just-add-water hummus mixes are available in stores, homemade instant hummus is healthier and tastier. Fortunately, making it yourself is simple and affordable. All you need are a few basic ingredients, a food processor, and a dehydrator.
Instant Hummus Recipe
Makes about 120g/ 4.23oz (3 portions) of powdered hummus
You’ll need:
1 can (400g/14oz) chickpeas; drained and rinsed
1 garlic clove, minced
3 tablespoons homemade tahini*
3 tablespoons fresh lemon juice
Sea salt to taste
1/2 teaspoon paprika
1/2 teaspoon ground cumin
3 tablespoons water, plus more if needed
3 packets extra virgin olive oil
*To make tahini, add sesame seeds to dry skillet and lightly toast them, then allow to cool. Grind in a food processor or coffee grinder until smooth.
At home:
Start by draining and rinsing the canned chickpeas. Removing the outer skins can result in a smoother hummus, but this step is optional if you’re short on time.
In a food processor or blender, combine all the ingredients except the olive oil.
Pulse the mixture until it begins to come together. Gradually add water, one tablespoon at a time, until you achieve your desired consistency. Blend for several minutes to ensure the hummus is smooth and creamy.
Taste the hummus and adjust the seasoning if needed. You may want to add more lemon juice, garlic, salt, or cumin according to your preference.
Spread the hummus paste on dehydrator trays covered with non-stick sheets or parchment paper.
Dehydrate at 130°F/ 55°C for about 2-4 hours or until completely dry and crumbly.
Let cool to room temperature, then grind dehydrated hummus into a powder.
Divide dehydrated hummus mixture hummus into individual portions (about 2 heaped tablespoons each) and pack them in medium-sized zip lock bags. Store in a dark, cool place.
On the trail:
(To rehydrate one portion)
Add 2-3 tablespoons of cold water and 1 tablespoon or 1 packet of xtra virgin olive oil into the bag with the instant hummus. Close the bag and squeeze/knead it in your hands until well combined.
Enjoy with crackers, pita, tortilla or bagel.
Tips for making instant hummus:
For the ultimate creamy hummus, remove the skins from each chickpea.To skin canned chickpeas drain and rinse them first. Then put in a kitchen towel and gently rub until the skins pop off.
Feel free to experiment with additional flavors. Roasted red peppers, beetroot powder, or a dash of smoked paprika can add an exciting twist to your instant hummus.
I’m thinking of dehydrating some hummus for a camping trip this June (2022) I’m thinking that the tahini and olive won’t go rancid if it’s eaten within the week. It’s not for long term storage.
I had to layer the hummus on much thicker to get the amount I needed in my dehydrator, about 1/4″ thick. Took about 14 hours to dry completely and was perfect. Threw it in the blender for a bit to make a nice powder. Thanks!!
What would happen if I was not to add the oil once on the trail? I am nervous about carrying oil with me. I do not really have any containers that would not leak. Unless you have some good ideas! Thank you!
Tahini is just toasted sesame seeds with light oil and a bit of salt. Is there a reason you are using premade tahini rather than just adding some ground, toasted sesame? I’m just asking because I was thinking of powdering some sesame and adding it to the mix.
Yep! You can try to make your own tahini from toasted sesame seeds. I’ve just wanted to make thr recipe as easy as possible
Thank you very much for sharing this information with all of us
Hey Tanya!
About how long would this last vacuum sealed with store-bought tahini?
It’s about 18g fat per 2 tbsp.
Thanks!
You can also buy packets of tahini to add on trail and leave that out of the recipe.
Hello, how do you make tahini? Where do you find enough sesame seeds?
Thank you
Hi Janet! You van find tahini a lot of recipes on web/ Sesame seeds are freely available from hypermarkets
So after purchasing the ingredients, now I can’t add the tahini because it is not home made? I’m dehydrating hummus for our son who is through hiking the PCT beginning in April. The home dehydrated hummus seems to be a great lunch idea. Do I add the store-bought tahini or not?
Hi Hannagh! Tahini can be easily made at home. If you can’t just try to find brand/product with minimum fat content.
Thank you.
Is that a reusable parchment paper you’re using in the dehydrator? What is that product?
Hi Zach! I’m using reusable non-stick dehydrator sheets or simple parchment paper.
How long does it take to become rancid? How will I know?
The shelf life of dehydrated food depends on many factors. If properly dried and stored, it can last years. As for hummus, try to make your own sesame paste to minimize fat content and keep the powder in a vacuum-sealed bags.
You can determine your dried food is spoiled by some simple signs as rancid odor, changes in color and texture.
Love the recipe! However, the tahini that I have in the fridge has natural oils, therefore, I would not add to the portion to be dehydrated. Instead, I would treat it like the olive oil! Hope that helps!
Good idea!
Hi, I understand why you shouldn’t add the oil until after rehydration but does not Tahini contain fat which can turn rancid? Love the recipe by the way. Experimented with it yesterday and it works a treat. Will definitely use it on the trail.
Yep, tahini does contain fat. To minimize oxidation try to make your own tahini paste from sesame seeds.
Could you make the original recipe including the oil, dehydrate, then only have to add water when rehydrating? What’s the reason behind separating them?
Hi Kim! Unfortunately, you can’t dehydrate fat. It doesn’t contain water. Another reason why to add fat later is food safety. Food containing any amount of fat will likely become rancid quickly.
Fat also provides an anerobic environment in which particularly bad food toxins such as botulism can thrive.
Yep! That’s why I do not keep it for a long period of time.