Kale Hummus Powder
Chickpea flour, dried kale, and tahini, rehydrated into a dip at camp.
- calories
- 390
- weight
- 2.5 oz
- cal / oz
- 156
- protein
- 13 g
- serves
- 2, scales
- prep
- 2 min
- cook
- 0 min
- total time
- 2 min
- water
- 120 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Snack
- Lunch
- Cold soak
- No cook
- Backpacking
- Car camping
- Bikepacking
- Day hike
- Vegetarian
- Vegan
- Gluten free
- Dairy free
- Nut free
- Eat in the bag
- Dehydrate ahead
- Shelf stable
- Dump and stir
Ingredients
| Dried hummus mix | 1/2 cup | or grind your own from a drained 15 oz can, dehydrated |
|---|---|---|
| Dried kale | 1/4 cup crumbled | about 2 packed cups of fresh leaves before drying |
| Garlic powder | 1 tsp | roasted garlic powder if you can find it |
| Tahini | 2 tbsp | single-serve packets, or a small screw-top jar |
| Citric acid or powdered lemon | 1/2 tsp | |
| Kosher salt | 1/2 tsp | |
| Olive oil | 1 tbsp | poured over at the end |
Method
- Tip the powder, kale, garlic, lemon, and salt into a freezer bag or jar.
- Add 120 ml of cold water. Squeeze the air out and work the bag with your hands until there are no dry pockets.
- Wait fifteen minutes. The kale needs that long to stop being chips.
- Squeeze in the tahini and knead again. Add water a tablespoon at a time if it is stiffer than you want.
- Pour the oil over the top and eat straight from the bag with crackers or tortillas.
The original is a blender recipe: canned chickpeas, raw kale leaves, roasted garlic cloves. None of that travels. What does travel is the same thing in powder form. Dehydrated chickpeas ground fine rehydrate into something close to hummus, dried kale crumbles to dust and disappears into it, and garlic powder stands in for the roasted cloves with less sweetness but the same backbone.
Tahini and oil are not optional. They are most of the calories and all of the texture, and without fat the mix reads as wet chickpea flour. Add the tahini after the water, not before, or it clumps and you spend five minutes chasing lumps around a bag.
Packing
Everything dry goes in one bag at home. Tahini and oil ride separately in leakproof containers, upright, inside a second bag. Both will find a way out otherwise.
Variations
- Skip the kale and it is plain garlic hummus. The kale is nutrition and color, not structure.
- A pinch of cumin and smoked paprika covers up the flatness that dried chickpeas can have.
- Warm water instead of cold cuts the soak to five minutes if you have a stove going.
https://ohmyveggies.com/roasted-garlic-kale-hummus-from-let-them-eat-kale