I would like to freeze my hummus.
I would also like to thank my freezer for keeping my hummus nice and cold, but not frozen solid.
I mean, how hard can it be to keep a food from turning into ice?!
If you’ve ever made hummus at home, you know just how easy it is to make this flavorful dip.
There are only five main ingredients: chickpeas (or garbanzo beans), tahini (sesame seed butter), olive oil, lemon juice, and seasonings.
Once you add these five things together, they turn into something amazing.
No one will believe that hummus comes from a tub of mayo and a squeeze bottle of ranch dressing mix.
You might even get a free pass because it’s healthy.
However, there are many ways to customize and improve on hummus.
In fact, the world of hummus is very much like a buffet.
You have to decide what kinds of flavors and ingredients you want to use.
Some people prefer spicy, others prefer sweet.
The good news is that if you don’t like any of the recipes below, you can always create your own unique blend.
Whether you’re a newbie or an experienced cook, we hope you enjoy these recipes and find them helpful as you experiment with different flavors in your kitchen.
If you try one of our recipes, feel free to leave us a comment below and tell us what you think!
And don’t forget to check out our other posts on cooking, baking, and entertaining.
They’re all jam-packed full of useful tips and information you can use every day.
What is houmous?
Houmous is a Middle Eastern dish made primarily with chickpeas and sesame seeds.
It’s a great way to get your daily dose of protein and fiber.
One cup of cooked chickpeas has 8 grams of protein and 2.5 grams of fiber.
That means that you could easily eat two cups of cooked chickpeas instead of one serving of meat without sacrificing anything nutritionally.
What are the ingredients in houmous?
- 1/4 cup dry roasted chickpeas
- 1/4 cup sesame seeds
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- A pinch of black pepper
- A few drops red chili powder
- A few drops paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- A dash of cayenne pepper
- Pinch of turmeric
The basic formula for making hummus is simple: combine chickpeas, tahini, lemon juice, and spices in a bowl until smooth.
Then stir in a little water to thin it out, taste it, and adjust the seasoning if necessary.
For the best results, always add more lemon juice than you think you need.
Hummus should never be too tart or bland.
It needs to have a tangy kick to it.
How is houmous made?
You can make hummus in a variety of ways.
Traditional hummus uses soaked chickpeas, but you can also use canned chickpeas.
Either method works fine, though soaking the chickpeas will give them a richer flavor and texture.
When using canned chickpeas, drain off the excess liquid before adding to the rest of the ingredients.
This step ensures that the hummus doesn’t end up overly wet.
Once everything is combined, you need to let it sit for a while.
A lot of the moisture naturally drains away, but you may still need to add a bit of water to help thicken the mixture.
Hummus should be thick enough that it coats the back of a spoon.
If you add a little extra water, you won’t ruin the consistency, but it will definitely become runny.
Keep in mind that you can always add more oil later on if it seems too thick.
Just remember that it shouldn’t be greasy.
A thin layer of oil is okay; overdoing it will result in a heavy, unappetizing mess.
What is the nutritional value of houmous?
One cup of cooked chickpeas contains roughly 160 calories, 11 grams of protein, and 5 grams of fat.
Those numbers are comparable to those found in lean meats such as chicken.
However, most of the fat is monounsaturated fatty acids, which aren’t as bad for you as saturated fats.
On top of that, hummus is loaded with fiber, vitamins, minerals, antioxidants, and phytochemicals.
How long does houmous last in the fridge?
Hummus keeps well in the refrigerator for a week or longer if you store it properly.
Most of the time, though, you should keep it in the fridge right after you make it.
Hummus isn’t meant to sit around for days on end.
If you put it in the fridge more than 24 hours after making it, it will start to lose its bright yellow color.
The flavor will also suffer, becoming brown instead of golden.
Hummus also goes stale quickly once you open the jar.
Store it in the fridge so that the flavor and nutrition remain intact.
Can houmous be frozen?
Yes, you can freeze hummus in individual servings.
All you need to do is divide it up into small containers.
Place the container in the freezer and fill the empty space with paper towels to ensure that nothing gets stuck between the hummus and the plastic.
Be sure to label each container with the date and how many servings there are.
This prevents you from accidentally eating all of the hummus before it freezes solid.
When you take the hummus out of the freezer, place it flat on a plate and allow it to thaw for about 20 minutes.
Then, transfer it to a storage container and pop it in the fridge.
Hummus is best when eaten within three weeks of being frozen, though it will keep for up to six months if stored correctly.
What are some houmous recipes?
There are lots of different variations on hummus.
You can make your sauce creamy by adding 1/2 cup sour cream or yogurt.
You can spice it up with hot sauces or cayenne pepper.
Or you can add chopped olives, diced tomatoes, bell peppers, and onions to make a hearty sandwich spread.
Try mixing it up with different herbs and spices.
You can even substitute white wine or beer for some of the water.
Experiment with different combinations and see what you come up with.
What are some houmous substitutes?
If you dislike hummus or have a sensitive stomach, you can switch to another kind of bean dip.
Black beans make a tasty alternative to chickpeas.
Roasted pinto beans are another option.
What are some houmous toppings?
Topped with crumbled feta cheese, sliced cucumber, cherry tomatoes, red onion slices, and a drizzle of olive oil, hummus makes an excellent snack.
You can also serve it with crackers or bread sticks.
Hummus is also delicious spread on sandwiches, especially turkey or ham sandwiches.
How do you eat houmous?
You probably already know how to eat hummus.
You mix it with whatever else you like and then scoop it onto your favorite foods.
Dip a bagel in hummus, then sprinkle it with granulated sugar.
- 1 medium saucepan
- 1 food processor or high-powered blender.
- 1 fine-mesh strainer
- 1 bowl
- 15 ounces chickpeas rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ teaspoon baking soda if you’re using canned chickpeas
- ¼ cup lemon juice from 1 ½ to 2 lemons, more to taste
- 1 large clove garlic roughly chopped
- ½ teaspoon fine sea salt to taste
- ½ cup tahini
- 2 to 4 tablespoons ice water more as needed
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- olive oil
- zhoug sauce
- ground sumac
- parsley chopped fresh
- In a medium saucepan, combine the chickpeas and baking soda. Cover the chickpeas with several inches of water and bring to a boil over high heat. Continue boiling for about 20 minutes, or until the chickpeas are bloated, their skins are falling off, and they’re quite soft. Drain the chickpeas in a fine-mesh strainer and run cool water over them for about 30 seconds. Set aside (the chickpeas do not need to be peeled for this recipe!).
- Meanwhile, combine the lemon juice, garlic, and salt in a food processor or high-powered blender. Process until the garlic is very finely chopped, then set aside for at least 10 minutes to allow the garlic flavor to mellow.
- Blend in the tahini until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as needed.
- Drizzle in 2 tablespoons ice water while the food processor is running. Scrape down the sides of the food processor and continue to blend until the mixture is ultra smooth, pale, and creamy. (If your tahini was already thick, you may need to add 1 to 2 tablespoons more ice water.)
- In the food processor, combine the cumin and the drained, overcooked chickpeas. Drizzle in the olive oil while blending. Blend for 2 minutes, scraping down the sides of the processor as needed, until the mixture is super smooth. If necessary, add another tablespoon of ice water to achieve a super creamy texture.
- Taste and adjust as needed—I almost always add another 14 teaspoon salt and another tablespoon of lemon juice for extra zing.
- Scrape the hummus into a serving bowl or platter and swirl it around with a spoon to make nice swooshes on top. Garnish with your preferred garnishes and serve. Hummus can be stored in the refrigerator, covered, for up to a week.
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