Hummus is a Middle Eastern dip made from chickpeas, tahini, lemon juice, garlic, and olive oil. It's simple, delicious, and in fact, is one of the most popular dips in America. Annual sales of hummus in the US last year hit $700 million. Not bad for something which is only five main ingredients! Whether you like to buy your hummus in bulk, or you like to make big batches and then preserve it, you might be wondering if you can freeze hummus. The good news? You absolutely can, without compromising the flavor at all!
The word 'hummus' is actually Arabic for chickpea, as that's the main ingredient of this side. Chickpeas are high in protein and fiber, as well as having a great amount of B vitamins and manganese. It also manages to contain a lot of minerals and healthy fats, while being low in sodium and cholesterol. You might just be used to hummus as a dip for your crunchy vegetables. Yet the consistency of hummus makes it an excellent option for wraps, rolls, and sandwiches. You can also add it to your salad or salad bowl.
These days you should be able to find hummus in any of your local grocery stores. In a lot of cases, it makes sense to buy your hummus in bulk as this is a great way to save money while making sure you never run out of the stuff! Of course, when you buy in bulk, you have to be careful about the way you store it. Hummus can last well in your refrigerator, but if you have a larger amount, it definitely makes sense to freeze it.
Chickpeas freeze very well, and hummus will keep in your freezer for around four months after you have first frozen it. However, there are a few things you might want to do to make sure that you have the best experience with it. Keep your hummus in a freezer-safe container that is also airtight. This will stop other tastes and flavors from mingling together. Like a lot of things, hummus may expand when frozen - make sure not to overfill your pot. Pour a little olive oil over the top before freezing. This makes a thin protective layer over the hummus, keeping it from losing too much moisture.
The safest and easiest way to defrost your hummus is to plan ahead. About a day before you want to eat it, transfer your container of hummus from the freezer to the refrigerator. Once it has thawed, you may find that the oil has separated from the solids in the hummus. Not to worry - a quick stir will get you the texture that you're looking for. If you find that your hummus has lost a little of its flavor from being defrosted, you can add spices, garlic, or some olive oil to enhance the flavor. Be sure to eat your hummus seven days after freezing.
While hummus is easy to buy, the cheapest and most delicious versions will always be the ones you make at home. Now you know that you can freeze hummus, it's worth making large batches of your own hummus and then storing it for when you want. This means that you can also experiment with different hummus variations by adding spices, other vegetables, or ways of serving.
There is going to be a little difference in taste between using canned chickpeas or making your hummus from chickpeas you have already cooked. There's absolutely nothing wrong using canned chickpeas. They're easily available to buy and make excellent hummus. However, if you want to hand make every part of your hummus, then in order to make this easy chickpea recipe, you will need around two cups of cooked chickpeas. If you're making from dried chickpeas, this is around one-third pound.
There is no one way to make hummus. Essentially once you have the base ingredients, you can experiment with spices, other vegetables, and different proportions to get the taste that you're looking for. One of the arguments between hummus lovers comes when trying to decide the consistency of your dip. If you want it to come out super-smoothly, you can consider taking the time and effort to pinch the skins from each chickpea. While this can take a long time, it's guaranteed to give you a silky dip.
As a general rule, these are the ratios you'll find in a standard hummus dip. However, feel free to experiment! To start, you will need an undrained 15-ounce can of chickpeas. If you're using chickpeas you've cooked yourself, this is around 2 cups of drained chickpeas - but be sure to keep a little of the aquafaba (chickpea water) for blending. Then you'll want to add around three tablespoons of tahini, and the same amount of olive oil. One clove of garlic, and 1.5 tablespoons of lemon juice. Finally, salt and pepper, and 1 - 3 teaspoons of your favorite spices: Cumin, sumac, or smoked paprika go very well with hummus.
When it comes to making your hummus, it's as simple as throwing everything together into a food processor. Make sure that you have your blade attachment on if you're using your processor, and then process or blend the food for around 5 minutes. This will give you an even, smooth consistency.nnTaste and adjust the seasoning to get it exactly the way you like. If the consistency is a little too dry or stiff, then you can blend in 2 or 3 tablespoons of chickpea liquid to thin it out.
You can alter your hummus in any way you like to get new and exciting flavors. Roasted vegetables, such as carrots, beets or squashes go particularly well with the rich, earthy chickpea. Other additional ingredients that work really well are olives, toasted walnuts, almonds, or pine nuts, or even some preserved lemons if you like it with a bit of a zing.
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