Backcountry Sunflower Hummus Lunch Box
A portable, protein-rich lunch featuring homemade sunflower seed hummus, crisp veggies, and crackers—no cooking required, and perfect for backpackers or a lakeside break.
Equipment
- Small food processor or mortar & pestle
- Bowl
- Knife
Ingredients
- 1/2 cup sunflower seeds shelled, unsalted
- 1/2 cup canned chickpeas drained and rinsed
- 1 clove garlic minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup carrot sticks
- 1/4 cup cucumber sticks
- 10 pieces whole grain crackers
Instructions
- Blend sunflower seeds, chickpeas, garlic, lemon juice, olive oil, and salt in a mini food processor until smooth, adding a splash of water if needed.
- Divide hummus between two portable containers.
- Pack with carrot sticks, cucumber sticks, and crackers for dipping.
- Enjoy directly from the box for a quick, no-cook lunch.
Notes
You can make hummus at home and pack in a small jar for the trail. Use sturdy veggie sticks for dipping and choose crackers that won’t crumble during your hike.