Apart from hummus being a delicious snack packed with nutrients and protein, it’s also one of the most versatile dips out there. Whether you’re craving chips, pita, or veggies, hummus goes with pretty much anything. And with the recent addition of dessert hummus to the mix, the snack possibilities are truly endless.
Traditionally a mix of chickpeas, olive oil, tahini, lemon juice, and garlic, hummus is best served fresh and refrigerated for later use. But if you have a lot left over (or just bought a few too many containers like we tend to do), you can freeze it for later as long as a few precautions are taken.
If you have unopened containers of hummus that you know you won’t use for a bit, you can toss those right into the freezer as is. But if you’ve already dug into the dip then you’ll need to place the remaining hummus into an air-tight, freezer-safe container. You can then freeze the hummus for up to four months, but remember the longer it sits there, the higher the chance the flavoring might taste a little different once thawed.
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When you’re ready to eat the hummus, remove the container from the freezer a day before you plan to eat it and let it thaw in the refrigerator (reminder: the bigger the batch, the longer it will take to thaw). When it comes time to finally dig back in, you might notice a thin layer of oil at the top. Don’t worry! This is perfectly normal and just means the hummus separated a little while in the freezer. Stir the hummus with a spoon until you’re happy with the consistency.
As we noted earlier, the flavoring might taste a bit more bland than it did before. To remedy this, try adding fresh veggies, minced garlic, or onions to help bring the hummus back to life once it’s thawed. If the hummus is dry, stir in a small amount of olive oil. Keep in mind that after thawing, the hummus will only keep in the fridge for about a week. And more often than not, once food is thawed it can’t go back in the freezer, but you probably want to avoid doing this in order to get the most out of the flavors.
