Originally Posted by mllrym
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)
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.