Put all ingredients, except the nut butter and coconut oil, in a food processor or blender. If preparing the recipe to eat at home, include the nut butter and oil in this step. See meal prep tip below.

Add ½ cup of water to the food processor or blender.

Blend until the mixture is free of lumps.

Spread a thin layer of the mixture onto dehydrator trays.

Dry at 145℉ (63℃) until completely dry. The mixture should be brittle when dry.

Put the dehydrated hummus in a coffee grinder or spice mill and blend until a powder forms. Powdering is not required but speeds up the rehydration process greatly.

Put one 1.6 oz (47 g) serving in a bag or container to be used in the backcountry. Repeat this step for a total of four servings.

Pack 2 Tbsp or 1.1 oz packet (32 g) of nut butter, per serving, to be added when the meal is consumed.

Pack 1 Tbsp (14 g) coconut oil in a leakproof container to be added when the meal is consumed. We recommend double bagging the oil in the event there is a leak.

Add 2 oz (60 mL) cold water to the bag or container.

Stir to mix well and let stand until fully rehydrated.

Massage the bag with your fingertips or use a utensil to break up any clumps. The texture of the hummus should be smooth when fully rehydrated.

Add 2 Tbsp or 1.1 oz packet (32 g) nut butter and 1 Tbsp (14 g) coconut oil to the mixture.

Stir to mix well and enjoy by the spoonful!