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Backpacker Magazine – Online Exclusive

Recipe: Mom's Carlsbad Spread

by: the Backpacker Editors


[lunch spread]
Mom's Carlsbad Spread
Makes 4 hearty servings


16 oz. canned diced tomatoes, with juice    
2 c. garbanzo beans, drained and rinsed (1 can)    
1/2 c. lemon juice (about 2 to 3 large lemons)    
5 garlic cloves      
4 tbsp. chopped fresh basil (or use 1 tbsp. dried)
1/8 c. extra virgin olive oil   
 2 roasted sweet peppers

At home
Combine all ingredients in a food processor and puree until smooth. Spread the mixture on dehydrator trays and dry for about 8 hours or until crumbly. Divide mixture into four zipperlocks and break down the pieces as much as you can by squeezing the bag (this speeds along the rehydrating process).

In camp
Add equal part water (cold is fine) to each bag, stir and let sit for 5 to 10 minutes. Serve on pita, tortillas or bagels.



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READERS COMMENTS

Sarah Cook
Nov 25, 2011

Yep, I've been using this recipe of Karla's for a couple of years, at home and on the trail. It's great. Thanks again for sharing it, Karla.

Cheryl Kimmet
Nov 25, 2011

Hey! I remember that recipe! Give credit where credit is due! That's Karla Coreil's recipe. Yet, I don't see her name anywhere here.

Karla
Nov 25, 2011

Actually, this is my recipe. I submitted it for a contest a couple of years ago. Thanks for the credit, BP editors.

Karla
Nov 25, 2011

Actually, this is my recipe. I submitted it for a contest a couple of years ago. Thanks for the credit, BP editors.

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