Fresh, bright, and filling, this Mediterranean inspired salmon hummus pita is a wonderful fresh lunch for day 1 or 2 on the trail, or further along if you leave out the fresh cucumber.
Serves 2.
Ingredients:
- 2 pitas
- 1 package smoked salmon, preferably Patagonia smoked salmon
- 1/4 cup instant hummus (can be purchased at Berkeley Bowl, or online, or dehydrated yourself)
- 1/8 tsp garlic powder
- 1 Tbsp olive oil
- a squeeze of lemon, or pinch of powdered True Lemon (optional)
- 1/2 cucumber, diced (optional)
Instructions:
At home: Mix dried hummus with garlic powder and powdered True Lemon (optional). Measure out olive oil and pack in leak-proof container, or use an olive oil packet, which you can purchase online or in select stores (I’ve seen them in Whole Foods).
At camp: Mix about 1/2 cup water into hummus mixture. I usually start with a little less, and keep adding until you reach the desired consistency. Dice cucumber, if using. Mix hummus, salmon, and cucumber, and stuff pita.
