• Drain the garbanzo beans from the cans, reserving 1/3 cup of the aquafaba (the liquid from the can). Set aside the aquafaba.
• In a food processor or high powered blender, combine the drained garbanzo beans, minced garlic, tahini, aquafaba, lime juice, sea salt, and hot sauce.
• Blend the ingredients in the food processor for about a minute until smooth.
• Add cilantro to the hummus mixture. Blend again until smooth.
• Once the hummus reaches your desired consistency and flavor it is ready for dehydration.
• Spread the hummus out in even layers on the fruit leather mats that go with your dehydrator.
• Dehydrate at 125F for 4-6 hours. The timing will depend on how thin your layers of hummus are! The hummus is dehydrated when it cracks, crumbles and is much lighter in color.
• Let the hummus cool. Pour the crumbles into a blender and pulse to create hummus powder.
• Package the instant hummus into zip top bags for use on the trail. You can do this for each individual or make one big batch to share.

Rehydration and Serving

• Add water to the dried hummus, stirring well, until the desired consistency is reached.
• Stir in desired amount of olive oil for each serving. Enjoy!