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[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.