Justin Starke, official uBu brand ambassador and founder of Starke Shrooms, sent us a recipe that he came up with during his Iceland trip for a delicious looking coconut curry and couscous dish using all dry ingredients. Naturally, it features Hiker's Hummus.
Coconut Curry Cashew Hummus
Ingredients:
75g Couscous*
10g Freeze Dried Carrots**
10g Freeze Dried Sweet Corn**
10g Freeze Dried Peas**
6g Coconut Milk Powder
12g Peanut Butter Powder
3g Butter Powder
54g Cashews
20g Curry Paste (I like Maesri Massaman)***
1 packet (43g) of Ubu Hiker's Hummus (Roasted Garlic or Cilantro Lime)
420-480ml water (1 3/4 - 2 cups)
Directions:
Mix together all the dried ingredients ahead of time in a quart sized freezer bag or silicon bag
Add boiling water, stir, and let sit for 5-10 minutes
Alternatively, add cold water and let soak 6 hours to overnight
Macros:
650 Calories
60g Carbs
22g Protein
36g Fat
Notes:
* Substitue an equal weight of Minute rice to make this recipe gluten free
** Substitute an equal weight of dehydrated frozen vegetable medley
*** Curry powder can also be substituted for longer shelf life.