Big-Batch Make-Ahead-and-Freeze Hummus
Hummus is one of those delightful staples that can elevate any meal or snack. It’s creamy, satisfying, and packed with nutrients. But what if you could make a large batch of this delicious dip in one go? Enter the concept of Big-Batch Make-Ahead-and-Freeze Hummus—a convenient solution that will save you time in the kitchen while ensuring you always have a tasty treat ready to enjoy. Whether served with pita, fresh veggies, or simply spread on a sandwich, this hummus is versatile and oh-so-delicious.
Why Big-Batch Make-Ahead-and-Freeze Hummus is Worth Your Time
Life can get hectic, and having a stash of homemade hummus in the freezer is a game changer. This big-batch recipe allows you to whip up a generous quantity that can last you several weeks. Not only does it save time, but it also saves money compared to store-bought options. Plus, you have complete control over the ingredients, ensuring everything is fresh and tailored to your taste.
The Essentials
To create your Big-Batch Make-Ahead-and-Freeze Hummus, you will need the following:
- 5 cups cooked chickpeas (or 3 15-ounce cans of chickpeas, drained but reserve the liquid)
- 1 cup tahini
- 1/3 cup freshly squeezed lemon juice (from 2-3 juicy large lemons)
- 5 medium cloves garlic
- 1 1/2 teaspoons kosher salt (plus more to taste if desired)
- 1 teaspoon ground cumin (optional)
- 1/3 cup water or chickpea brine
Appliances & Accessories
To make your hummus-making experience seamless, here are some recommended appliances and accessories:
- Food Processor – A high-quality food processor is essential for achieving that creamy texture.
- Measuring Cups and Spoons – Precision is key when it comes to ingredient quantities.
- Storage Containers – Airtight containers are crucial for freezing and preserving your hummus.
- Citrus Juicer – A simple tool to help extract every drop of juice from your lemons.
Big-Batch Make-Ahead-and-Freeze Hummus, Made Easy
Creating your own hummus at home is straightforward. Just follow these easy steps for a delicious and creamy result.
Step 1: Prepare the Chickpeas
If you’re using dried chickpeas, soak them overnight in plenty of water. The next day, drain and rinse them, then boil in fresh water until tender, which usually takes about 1-2 hours. If using canned chickpeas, simply drain and rinse them, but don’t forget to reserve the liquid!
Step 2: Blend the Ingredients
In your food processor, combine the chickpeas, tahini, lemon juice, garlic, salt, and cumin (if using).
Step 3: Add Liquid
With the food processor running, slowly add the water or chickpea brine until you reach your desired consistency. You may prefer a thicker or creamier hummus, so adjust the liquid as needed. Taste and adjust seasoning as desired.
Step 4: Store and Freeze
Transfer the hummus into airtight containers. If you’re freezing it, make sure to leave some space at the top of the container for expansion. Label the containers with the date, and store them in the freezer. Hummus can be frozen for up to 3 months.
Fresh Takes Through the Year
One of the best aspects of hummus is its versatility. Here are some fun twists you can try throughout the year:
- Roasted Red Pepper Hummus: Blend in some roasted red peppers for a sweet twist.
- Spicy Harissa Hummus: Add a dollop of harissa paste for a kick of heat.
- Herbed Hummus: Mix in fresh herbs like parsley or cilantro for a refreshing flavor.
- Beet Hummus: Blend in roasted beets for a vibrant color and earthy sweetness.
Problems & Prevention
While making hummus is generally straightforward, there can be a few bumps along the way. Here are some common issues and how to prevent them:
- Hummus too thick: Add more water or chickpea brine slowly until you achieve the desired consistency.
- Hummus too bland: Adjust the seasoning with additional salt, lemon juice, or spices to enhance the flavor.
- Garlic overpowering: If you find the garlic flavor too strong, reduce the quantity in your next batch.
- Separation in the freezer: To avoid separation, ensure the hummus is well-blended and stored in airtight containers.
Save for Later: Storage Tips
To keep your Big-Batch Make-Ahead-and-Freeze Hummus fresh and tasty, consider these storage tips:
When storing hummus in the refrigerator, it can last for up to a week. Be sure to cover it with a layer of olive oil to help prevent it from drying out. If freezing, remember to use airtight containers and label with the date to keep track of freshness.
- Thawing: For best results, thaw hummus in the refrigerator overnight before serving.
- Re-blending: After thawing, give the hummus a quick blend to restore its creamy texture.
Quick Q&A
Can I use dried chickpeas instead of canned?
Absolutely! Just make sure to soak and cook them properly before blending.
How do I make my hummus extra creamy?
Incorporating some ice water or more tahini can help achieve that ultra-creamy texture.
Can I add other flavors to my hummus?
Yes! Feel free to experiment with different spices, herbs, or roasted vegetables for unique flavors.
How do I know if my hummus has gone bad?
If you notice an off smell, discoloration, or mold, it’s best to discard it.
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The Takeaway
Big-Batch Make-Ahead-and-Freeze Hummus is not just a recipe; it’s a lifestyle choice that promotes convenience without sacrificing flavor or health. By dedicating a little time to prepare this flavorful dip, you’ll have a nutritious snack or meal addition ready whenever you need it. So grab your chickpeas, channel your inner foodie, and start blending your way to hummus perfection!
Big-Batch Make-Ahead-and-Freeze Hummus
Ingredients
Equipment
Method
- If using dried chickpeas, soak them overnight in plenty of water. The next day, drain and rinse them, then boil in fresh water until tender, which usually takes about 1-2 hours. If using canned chickpeas, simply drain and rinse them, but don't forget to reserve the liquid!
- In your food processor, combine the chickpeas, tahini, lemon juice, garlic, salt, and cumin (if using).
- With the food processor running, slowly add the water or chickpea brine until you reach your desired consistency. You may prefer a thicker or creamier hummus, so adjust the liquid as needed. Taste and adjust seasoning as desired.
- Transfer the hummus into airtight containers. If you're freezing it, make sure to leave some space at the top of the container for expansion. Label the containers with the date, and store them in the freezer. Hummus can be frozen for up to 3 months.
Notes
- Store hummus in the refrigerator for up to a week, covered with olive oil to prevent drying out.
- Thaw frozen hummus in the refrigerator overnight for best results.
- Re-blend thawed hummus to restore its creamy texture.
