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Dehydrated Recipes

Powdered Hummus | Commercial Dehydrators

Hummus is a popular part of the Mediterranean diet. Enjoy it in all different flavors, making your own at home with this recipe and dehydrator. You can also store it in an airtight container for longer shelf life and reconstitute it later to enjoy in a sandwich or on a cracker.

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Machine recommendation
Powdered Hummus | Commercial Dehydrators
Servings Icon
Serves
Makes 1 leather
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
12-15 hours
Ingredients
  • 1 cup cooked chickpeas
  • 1 cup water
  • 2 garlic cloves, peeled
  • 1 chile pepper, seeded and chopped
Ingredients
macros
Instructions
  1. In a blender, combine the ingredients, except the chile, and blend until smooth, with an applesauce-like consistency. Stir in the chile.
  2. 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.
  3. 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.
TO REHYDRATE
  1. 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.
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Machine recommendation
Powdered Hummus | Commercial Dehydrators
Servings Icon
Serves
Makes 1 leather
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
12-15 hours
Ingredients
  • 1 cup cooked chickpeas
  • 1 cup water
  • 2 garlic cloves, peeled
  • 1 chile pepper, seeded and chopped
Ingredients
macros
Instructions
  1. In a blender, combine the ingredients, except the chile, and blend until smooth, with an applesauce-like consistency. Stir in the chile.
  2. 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.
  3. 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.
TO REHYDRATE
  1. 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.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/