1 Zone / 16 Tray / 27.5 sq. ft Tray Areaview
- 1 cup cooked chickpeas
- 1 cup water
- 2 garlic cloves, peeled
- 1 chile pepper, seeded and chopped
- In a blender, combine the ingredients, except the chile, and blend until smooth, with an applesauce-like consistency. Stir in the chile.
- Pour 1 cup of puree per leather in strips on a drying sheet set in a dehydrator tray. Slap the tray on the counter a couple times to level the liquid. Dehydrate at 125°F until the leathers easily peel off the drying sheet, 10 to 12 hours.
- Peel the leathers off the sheet and place them on the mesh rack of the dehydrator trays, then place back into the dehydrator for another 2 to 3 hours. The hummus will crumble when dehydrated. Store in canning jars or vacuum seal with an oxygen pack and double-bag in Mylar.
- In a small heatproof bowl, combine 1/4 cup crumbled dehydrated hummus and 1/2 cup boiling water. Let sit a couple of minutes, then stir, cover, and refrigerate for 2 hours. It will thicken as it chills. Stir in 1 tablespoon extra virgin olive oil before serving. This will yield 1/2 cup hummus.