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Homemade Big-Batch Make-Ahead-and-Freeze Hummus photo

Big-Batch Make-Ahead-and-Freeze Hummus

This Big-Batch Hummus is a game changer! Creamy, nutritious, and perfect for freezing, it’s your new go-to snack.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dip, Snack
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Hummus:
  • 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

Equipment

  • Food processor
  • Measuring cups and spoons
  • Storage containers
  • Citrus juicer

Method
 

Instructions
  1. 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!
  2. In your food processor, combine the chickpeas, tahini, lemon juice, garlic, salt, and cumin (if using).
  3. 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.
  4. 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.