One Pan Wonders

All of the recipes on this page will require a dehydrator.

The wonderful thing is how versatile they are!
Use them as a dip for crackers or vegetables, or as a spread on tortillas/pita bread
OR serve them with hot pasta or rice...
The possibilities are endless! Enjoy! :)

Rica Canyon Spread



1 16 oz can white beans, drained and rinsed
12 oz artichoke hearts (in marinade) drained
2 T lemon juice
1 clove garlic, minced
2 green onions, roughly chopped
salt and pepper to taste

At home: Combine all of the ingredients in a blender or food processor, adding the water slowly.
Blend to a paste-like consistency.
Spread on fruit roll trays and place in the dehydrator. When dry, crumble and place in a zip locking plastic bag,
or other air tight container.

In camp: add water and stir until desired consistency is reached.
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White Bean and Roasted Red Pepper Spread

     


1 16 oz can white beans, drained and rinsed
1/3 cup roasted red bell peppers (drained)
1 clove garlic, minced
2 T lemon juice
1 T parsley flakes
salt and pepper to taste

At home: Combine all of the ingredients in a blender or food processor, adding the water slowly.
Blend to a paste-like consistency. Spread on fruit roll trays and place in the dehydrator.

Note: This one is likely to stain your trays, so you may want to use parchment paper.
When dry, crumble and place in a zip locking plastic bag, or other air tight container.

In camp: add water and stir until desired consistency is reached.
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Black Bean Cumin & Garlic Spread

1 16 oz can black beans, drained and rinsed
2 cloves garlic, minced
1 t ground cumin
1/2 t chicken or vegetable bouillon
salt and pepper to taste
enough water to make it not sticky

At home: Combine all of the ingredients in a blender or food processor, adding the water slowly.
Blend to a paste-like consistency.
Spread on fruit roll trays and place in the dehydrator. When dry, crumble and place in a zip locking
plastic bag, or other air tight container.

In camp: add water and stir until desired consistency is reached.
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 Tomato Basil Hummus

1 15oz can diced tomatoes, drained
1 15 oz can chickpeas, drained and rinsed
1/4 small onion, diced
1 clove garlic, minced
1 1/2 T dried basil
2 t olive oil

At home: Combine all of the ingredients in a blender or food processor, 
Blend to a paste-like consistency.
Spread on two fruit roll trays and place in the dehydrator.
When dry, crumble and place in a zip locking plastic bag, or other air tight container.

In camp: add water and stir until desired consistency is reached.
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 Lemon Dill Hummus

1 15 ounce can garbanzo beans, drained and rinsed
1/4 cup lemon juice
2 t olive oil
1 clove garlic, minced
1 T dried dill

At home: Combine all of the ingredients in a blender or food processor, 
Blend to a paste-like consistency.
Spread on two fruit roll trays and place in the dehydrator.
When dry, crumble and place in a zip locking plastic bag, or other air tight container.

In camp: add water and stir until desired consistency is reached.

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