Looking for an easy but lightweight way to elevate your lunches on your next Alaska backpacking trip? Look no further! Making a hummus spread from powder is one of our go-to lunch enhancers. Quick and easy to prepare, you can spread this mixture onto a variety of edible surfaces – tortillas, crackers, bagels, and more! If your trip is a basecamp, you may even consider adding a fresh element to this dish by bringing along some chopped veggies for dipping.
Serves: 1 person
- ½ cup of powdered hummus
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- Olive oil
- Sun-dried tomatoes (optional)
- Bread, tortillas, Lembas Bread, bagels, crackers, etc.
- Chopped veggies, dried fruit and nuts, trail mixes, cheeses, beef jerky, and snacks to supplement
Cooking Equipment Needed: Just a spoon for spreadin’!
Before you leave for your trip, combine all the dry ingredients in a large zippy. Most hummus powders are already salty, so no need to add salt to the mix – but you may want to bring some on the side, just in case. On the trail, add water a bit at a time. The hummus will absorb more than you’d expect, but you don’t want it to be runny. Add olive oil, too – about 2 teaspoons per serving but it doesn’t have to be exact. Combine the mixture in the bag by squishing the contents around with your hands. When you’re confident you’ve mixed it thoroughly, let it sit for at least 5 minutes. Add additional water as needed for desired texture. You can spoon it onto tortillas or you can cut a corner off the bag and squeeze (just like a pastry bag!). The pastry method is much less messy but means you need to double-bag for storage.