Bushwalk Australia

Recently I've been playing around with dehydrating some hummus I made, with good results. I was wondering if anyone else has done something similar and found any other good dips to dehydrate? I'm curious to try a whole range

It certainly makes lunch more interesting (and lighter)!

I've only made hummus. Don't add to much olive oil when rehydrating, if you don't like the taste of olives.

icefest wrote:I've only made hummus. Don't add to much olive oil when rehydrating, if you don't like the taste of olives.

Obviously you don't like olives Icefest. I just use water to rehydrate my hummus and its been good. I'm also careful not to have too much oil in it from the Tahinni when I make it and dehydrate it.
Let us know what else you try JM as I agree its really nice to sit down to something other than biscuits and cheese every day.

I've done plenty of hommus and love it!

To add variety you could try making a hommus with a few additions like roasted pumpkin, chilli and coriander or beetroot with added crushed walnuts on rehydrating. I haven't tried drying this yet but you can make a really tasty dip with pureed kidney beans, super finely diced red onion, coriander leaves, lime juice, garlic ,chilli, cumin, coriander, paprika and cayenne pepper that would probably dehy pretty well and would be delicious in wraps with cheese.

Some good ideas here, I'll definitely try the roast pumpkin one. I thought I might try roast capsicum as well sometime, which should be nice.

I’ve been dehydrating dips for many years – for me, home-made works much better than commercial dips (probably because I don’t use as much oil as bought dips). Hommus, certainly, and Baba Ganouj dehydrate well.

I use them as part of lunch so they have to rehydrate more or less instantly – easily achieved by grinding the dried dip in a mortar and pestle to a fine powder. My lunch paraphernalia includes a small container for rehydration (and doubles as storage for cheese, salami etc).

Vary the taste by including other things like beetroot, pumpkin, pine-nuts, herbs (oregano, thyme …), chilli, lime ... – the list is endless.

Selamat makan !

bernieq wrote:I’ve been dehydrating dips for many years – for me, home-made works much better than commercial dips (probably because I don’t use as much oil as bought dips). Hommus, certainly, and Baba Ganouj dehydrate well.

The commercial long life dips (Always Fresh brand?) dehydrate and rehydrate much better than those from the refrigerated section in the supermarket.

The main difference appears to be far less oil.

bernieq wrote:I use them as part of lunch so they have to rehydrate more or less instantly – My lunch paraphernalia includes a small container for rehydration (and doubles as storage for cheese, salami etc).

I just carry my dehydrated hommus in a small zip lock bag. I find about 25g is a good serving size. When I'm ready for lunch I just add water to the bag give it a bit of a mush around with my fingers and it is ready to use.

I've had dehydrated yoghurt, its like toffee. very yummy...

This thread is a bit old but in case someone is searching for ideas at any point I'll add this FABULOUS recipe to the thread:

http://backpackerrecipes.wordpress.com/ ... ail-lunch/