Recipes for hiking tours
Recipes for hiking tours
Where the beauty of nature and the joy of food go hand in hand! When you set out on a hike, whether it's through lush forests, along picturesque coastal paths or over majestic mountain peaks, it's important to fill your energy reserves with delicious and nutritious meals. Join us on this culinary journey and discover new flavors that will make your hikes even more memorable.
Roasted beetroot hummus
Ingredients:
1 x can cooked chickpeas
1 medium beetroot
3 cloves garlic
Juice of 1 lemon
3 tbsp olive oil
1.5 tsp sea salt
1 tsp fresh ground black pepper
1 tsp sambal paste
Method:
Heat oven to 180°C
Top and tail the beetroot, clean with a wire scrub and cold water, pat dry.
Use 1 tbsp olive oil on the beet, season with 1/2 tsp salt, wrap in tin foil.
Cook for 1 hour until soft.
Allow to cool and chop roughly.
Drain the can of chickpeas, place in a blender.
Add the garlic, 1 tsp salt, pepper, 1 tbsp olive oil and 1/2 lemon juice.
Puree until smooth, adding extra oil and lemon juice as needed.
Add the cooked beetroot and 1/2 sambal paste.
Puree again, and taste.
If you like your hummus a little spicier, add the other 1/2 tsp of sambal paste.
Store in an airtight container in the fridge.
Will keep for 3-4 days.
Serve with good crusty wholewheat or spelt bread or corn arepas/tortillas.
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A good combination of healthy protein, vitamins, and fats, this hummus is an ideal afternoon snack when combined with carbohydrates to give you energy for the remainder of a long hike in the mountains.
Salmorejo (gluten free)
Ingredients:
1 can white beans, drained and rinsed
500 g ripe tomatoes
3 cloves garlic
4 tbsp olive oil
1 tbsp sherry vinegar
Salt
Black pepper
Optional extras/to serve:
2 hard boiled eggs, peeled and chopped roughly.
Handful of pitted olives
A few slices of good Jamon - cured Spanish ham.
Method:
Place all the ingredients, except the salt and pepper, into a blender and puree until smooth.
Taste and season.
Serve with green olives, cured meats, hard boiled eggs, or a combination thereof.
Store in the fridge, will keep for 3-4 days.
When taking out for a hike, make sure to decant into an insulated bottle, which you have chilled in the fridge overnight.
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This classic chilled soup, originating from the south of Spain is perfect for a hot summer hike. This is a gluten free version, combining a healthy dose of vitamins, electrolytes, protein and fat. This soup is a world away from some cheap instant soup powder which offers way less in terms of energy for a long day in the mountains.
The additional weight of carrying this up the trail will be rewarded when you serve it to your friends and see their faces light up.
Note: To really get a sense of how this should taste, make sure you use properly ripe tomatoes, which should smell fragrant.