Dehydrated Hummus with Chickpeas and Tahini

Make your own delicious and healthy dehydrated hummus with chickpeas and tahini using this easy-to-follow recipe! Simply blend together the ingredients in a food processor or blender before spreading onto a lined dehydrator tray to dry for 6 hours at 135°F (57°C). Break into pieces once dry and store in an airtight container for up to 3 months!

Cooking Equipment:

Food Processor/Blender, Dehydrator Tray

Preparation Time:

Cooking Time:

Total Time:

6 hours 10 minutes

Cuisine:

Mediterranean

Keywords:

Hummus, Chickpeas, Tahini, Dehydrator, Snack, Side Dish

Meal:

Snack/Side Dish

Cooking Method:

Dehydrating

Dietary Restrictions:

Vegetarian

Servings:

Ingredients:

2 cups cooked chickpeas

2 tablespoons tahini paste

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika powder

Salt and pepper to taste

Cooking Instructions:

In a food processor or blender, combine the cooked chickpeas, tahini paste, olive oil, garlic powder, cumin and smoked paprika powder. Blend until smooth.

Season with salt and pepper to taste.

Spread the hummus mixture onto a lined dehydrator tray in an even layer.

Dehydrate at 135°F (57°C) for 6 hours or until completely dry and crisp.

Break into pieces and store in an airtight container for up to 3 months.

Nutrition:

Calories – 300 kcal; Fat – 10 g; Carbohydrates – 40 g; Protein – 10 g; Sodium – 200 mg

Rating:

Did You Know?

The region of Marseille is known for its bouillabaisse, a fish stew made with a variety of seafood.