Hummus is one of the easiest things to make for a trail
lunch, and this one has the sunny flavor of oranges.
At Home: Combine and blend all the ingredients using a food processor or hand blender until you have a thick paste. Spread evenly on lined dehydrator trays, keeping the mixture about 1/4 inch thick. Dry for 5 to 7 hours or until the mixture crumbles and is thoroughly dry. Store in a medium ziplock freezer bag.
At Camp: Rehydrate the hummus using a formula of 1 1/2 parts dried mix to 1 part water. Wait 5 to 10 minutes and then add a little more water if its too dry. Serve as a dip with Greek pitas or your favorite crackers or use as a spread in a wrap.
Tip: If you need to increase your fat intake for cold-weather hiking, drizzle a little olive oil on the hummus just before you eat it.
2007 Laurie Ann March - from A Fork in the Trail