This recipe makes about 6 cups
Directions:
- Add all the ingredients to the food processor
- Process until smooth and creamy. (you can add a little bit of water or reserved chickpea liquid as you process to hit the perfect consistency)
- Adjust flavor by adding extra salt if needed.
- Add parchment paper to your trays
- Spread the hummus evenly
- Pre Freeze when possible
- Freeze dry (my cycle time was 31 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Add 1 cup of freeze-dried hummus to a bowl and mix with about ½ cup of cold water. Adjust liquid if needed. This rehydrates quickly. Stir and enjoy
Notes:
For freeze-dried tortilla chips or pita chips, just cut any tortilla or pita into triangles and freeze-dry along with your hummus.
Nutritional Value Per ¼ cup of hummus
Calories 79 Carbohydrates 7 g Protein 3 g Fat 4 g Fiber 2 g Sugar 0 g
Cycle times & rehydration for reference only. Your results may vary.
Comments (1)
Any idea about how much the 3 scapes make when chopped? I have a bunch powdered from last year that I’d love to use.