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Thread: Hummus - can you freeze?

  1. #1
    Join Date
    Sep 2000
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    Hummus - can you freeze?

    Just wondering if anyone had experimented with freezing their little over hummus. I've got chickpeas that need using (opened the can to make something else), but don't think I'm in the mood for days and days of hummus - just want a little nibble at the moment.

    Any successes? Any failures? Does hummus survive the freezer?

  2. #2
    Join Date
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    I'm pretty sure you can freeze the chickpeas without making them into something first.
    "Feelin' Guilty
    For finding a Cheerio in my bra and then going ahead and eating it." Dooce

  3. #3
    Join Date
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    I've frozen hummus before for months, months, months...still yummy.
    Thoreau said, 'A man is rich in proportion to the things he can leave alone.'

  4. #4
    I freeze my hummus without problems. I usually make a big batch and then freeze half...it is great for lunch. The leftovers taste great.

  5. #5
    Join Date
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    I also freeze hummus, and just defrost in refrigerator overnight with no problems
    "Just because someone doesn't love you the way you want them
    to, doesn't mean they don't love you with all they have."

  6. #6
    Join Date
    Sep 2000
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    Excellent! That's for the input - I'll now go make up a batch (large size, of course) and freeze most of it for later.

    As a thank you, here's my hummus recipe...


    Hummus

    The quantity of lemon juice changes every time I make this, so donít be afraid to try experimenting with the amount of lemon juice and water to satisfy your own taste. But hereís a starting point...


    450 grams canned chickpeas
    3 tablespoons tahini
    1/2 to 3/4 cup water
    4 garlic cloves, peeled, bashed and chopped
    2 tablespoons fresh chopped parsley
    5 tablespoons freshly squeezed lemon juice, or more to taste
    1/4 teaspoon cayenne pepper, or more to taste
    1/4 teaspoon ground coriander, or more to taste

    Serves 8

    Drain the chickpeas and puree them in a food processor.

    Thoroughly stir the tahini in order to combine the solids and liquids. Scoop the tahini into the processor with the chickpeas. Pour in the water. Process briefly

    Add the garlic, parsley, lemon juice and cayenne. Continue processing until you have a creamy, smooth texture.

    Add the coriander and more cayenne to taste. Serve with pita bread cut into triangles.

    per serving
    Calories: 105.7
    Fat: 3.5gm (0.5gm saturated)
    Calories from fat: 29.8%
    Carbohydrates: 15.6gm
    Protein: 4.0gm

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