Easy Backpacking Edamame Hummus Wraps

Ingredients

• •2 cup edamame beans
• •½ can chickpeas
• •¼ cup lemon juice
• •handful fresh basil leaves
• •2–3 cloves garlic
• •½ tsp salt
• •to taste ground pepper
• •1½ cup water
• •1 Tbsp per tortilla extra-virgin olive oil
• •1–2 tsp toasted sesame seeds (optional)
• •1–2 tsp sriracha sauce (optional)
• •1–2 Tbsp Thai green curry sauce (optional)

Equipment

• • pot
• • blender
• • dehydrator
• • thermos

Instructions

1. 1Boil 1½ cups water and add edamame beans and salt. Simmer for 4 minutes, then cool.
2. 2Rinse chickpeas and combine with edamame, lemon juice, basil, and garlic in a pot.
3. 3Blend until smooth, adjust seasoning with salt, pepper, and optional spices.
4. 4Dehydrate the hummus mixture until dry, then powder it in a blender.
5. 5For on the trail, mix 4 Tbsp of hummus powder with 6 Tbsp water and 2 Tbsp olive oil. Rehydrate veggies and enjoy with tortillas.