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Does Hummus freeze well?

post #1 of 5
Thread Starter 
Hi,
My family eats a lot of hummus, so I was thinking of trying to make some. I would love to make a giant batch and freeze porions. Does anyone know if it freezes well or if you are just better off making one batch at a time?
Thanks
post #2 of 5
If *you* make it strictly with tahini, yes you can. If you make it with tahini and olive oil (like I do), you can't.

And, yeah, I woud stick with just making a batch at a time. It is so good fresh.
post #3 of 5
Wow. I was thinking the same thing the other day (If you can freeze Hummus).

Why can't you freeze something with Olive Oil in the recipe? (I am very new to baking, so excuse the "basic" question)


Thanks!!
post #4 of 5
I just make a big batch of chickpeas periodically and freeze those. Then when we are nearly done with the current container I thaw some out. It takes less than 5 minutes to whip it all up in the food processor. BTW in the summer you cna do the same thing with basil for pesto - blend the basil and nuts, and then when you thaw it out add the garlic and olive oil (and cheese if you are so inclined) It's so nice to have homemade pesto in the winter!

I'm not sure the full reasons for avoiding freezing pure oils except that oil takes longer to freeze than foods that have water in them. It must mess with the mixture somehow.
post #5 of 5
Quote:
Originally Posted by mllrym View Post
Wow. I was thinking the same thing the other day (If you can freeze Hummus).

Why can't you freeze something with Olive Oil in the recipe? (I am very new to baking, so excuse the "basic" question)


Thanks!!
Sorry I wasn't a little more specific in regard to the olive oil.

It's not that it's impossible to freeze olive oil, because it is very capable of being frozen - it's just the consistency of it that will be wonky if it's frozen. If you really want to, I would just do all of the hummus, but leave out the olive oil, and add it in once it thaws. Then you just pop it (thawed hummus) into the processor with the oil, mix, and serve.

I understand some people don't add the oil in their recipe at all, and have heard many successes of freezing. I tried it once with oil, and was not happy with the mixture. Just seemed like a huge waste of time.

I agree with the whole refraining on the oil with the pesto, and adding in later (once thawed) too.
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