Easy Hummus

By Mary Reed

This ethnic-food-turned-mainstream dish is a good source of protein, it's easy to make and it has a lightweight backpacking version.

Prep time: 10 minutes
Feeds: Two or three tent fart aficionados

1 (15-ounce) can of garbanzo beans (chick peas)
OR powdered hummus mix
2 T olive oil
2-3 cloves garlic
3 T lemon juice
¼ c water
2 T tahini
Salt to taste

For car camping: At home, blend all ingredients (in a blender) and put the hummus in a resealable container for camp.

For backpacking: Use the powder instead of the canned chick peas. Pack the olive oil, tahini and fresh-squeezed lemon juice into small Nalgene containers. At camp, dice the garlic into small pieces and mix all the ingredients as best you can by hand. Try adding the powder little by little into the water for a smoother consistency.

Serve it with pita bread.