courtesy of A Fork in the Trail

Hummus is one of the easiest things to make for a trail lunch, and this one has the sunny flavor of oranges.

1 can chickpeas – rinsed and drained
¼ cup orange juice
½ teaspoon lime juice
2 cloves garlic
1 heaping teaspoon orange zest
2 tablespoons tahini
Pinch pink Himalayan salt
¼ teaspoon cracked black pepper

At Home: Combine and blend all the ingredients using a food processor or blender until you have a thick paste. Spread evenly on lined dehydrator trays, keeping the mixture about 6 mm 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 it’s 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.