In a blender, combine the ingredients, except the chile, and blend until smooth, with an applesauce-like consistency. Stir in the chile.
Pour 1 cup of puree per leather in strips on a drying sheet set in a dehydrator tray. Slap the tray on the counter a couple times to level the liquid. Dehydrate at 125°F (52°C) until the leathers easily peel off the drying sheet, 10 to 12 hours.
Peel the leathers off the sheet and place them on the mesh rack of the dehydrator trays, then place back into the dehydrator for another 2 to 3 hours. The hummus will crumble when dehydrated. Store in canning jars or vacuum seal with an oxygen pack and double-bag in Mylar.
In a small heatproof bowl, combine 1/4 cup crumbled dehydrated hummus and 1/2 cup boiling water. Let sit a couple of minutes, then stir, cover, and refrigerate for 2 hours. It will thicken as it chills. Stir in 1 tablespoon extra virgin olive oil before serving. This will yield 1/2 cup hummus.
