Elevate your camping snacking experience with our Beet Chips with Hummus—a wholesome and flavorful treat that caters to various dietary needs. Sliced beets, tossed in olive oil and rosemary, transform into crispy chips either baked in a campfire oven or dehydrated. Paired with a creamy hummus made from chickpeas, tahini, and a blend of savory spices, this dynamic duo provides a satisfying crunch and a burst of nutrition. Perfect for those following a gluten-free or plant-based diet, these beet chips with hummus redefine campfire snacking, offering a delightful combination of earthy sweetness and savory indulgence.
Storage for Backpackers:
- Pack pre-sliced beets in a sealed bag, and transport olive oil in a spill-proof container.
- Carry pre-made hummus in a small, airtight container.
Nutritional Information:
- Carbohydrate Count: Moderate, primarily from beets and chickpeas.
Ingredients
- For Beet Chips:
- 2 large beets, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- For Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Salt and cumin to taste
Instructions
- Preheat a campfire-friendly oven or portable dehydrator.
- In a bowl, toss beet slices with olive oil, rosemary, salt, and pepper.
- Arrange slices on a baking sheet or dehydrator trays.
- Bake in a campfire oven for 20-30 minutes or until crispy, or dehydrate for 4-6 hours.
- Flip beet slices halfway through the baking or dehydrating process.
- In a portable blender or food processor, combine chickpeas, tahini, garlic, olive oil, lemon juice, salt, and cumin.
- Blend until smooth, adding water if needed for desired consistency.
- Arrange beet chips on a plate alongside a portable container of hummus.
- Enjoy the crispy goodness of beet chips dipped in the creamy hummus.
