Oh wow. You dehydrate them oiled. That's interesting -- my worry is about oil going rancid over time in regular room-temp air.
It's on my mind because I'm trying to approximate (with improvements) a version of dehydrated hummus. [Again -- this is for the trial; there's a commercial version of dehydrated hummus to which you just add regular-temp water. We do that, and slather it on pita, it's a really good lunch that even a vegetarian can enjoy. But of course I'm certain that I can do it tastier, and more cheaply.].
What I'd like to try is, make a fully-hooked-up bean puree with garlic and seasoning and -- ahem, oil; and the dehydrate that. But I haven't come across a notion of dehydrating stuff finished and fatty. In fact, the warning for meats is: use the lean cuts because the fats are going to go rancid. Which is where I got the worry of rancidity.
We're not going anywhere until autumn at the earliest, so I have some time to experiment. But I had actually been leaning toward -- dehydrate cooked beans, then pulverize it into a dry good. Add dry seasoning (carefully, and obvs no tahine), and consider carrying any oil for last minute flourish.
@kayb, your experience of dehydrating oiled produce suggests that something else might be possible, tho. I might just go on and try to dehydrate a finished product (seasoned and even oiled).
