How to freeze hummus
There are many recipes for making hummus. Classic Mediterranean recipes are improved and modified, depending on the tastes of the housewife and the availability of the necessary ingredients. But no matter how many recipes there are, the basis is boiled lamb peas, or chickpeas. It takes a long time to cook peas, so many housewives prefer to make hummus for future use, that is, freeze it.
Ready-made homemade hummus can be stored in the refrigerator for no more than 5 days, and this is a dish that you will never get tired of. It can be spread on bread, wrapped in pita bread, or stuffed into pita bread. Hummus will always come in handy, and in order not to spend the night soaking chickpeas, then several hours cooking, you can immediately prepare it for a month or two and freeze it.
Boil the chickpeas, drain the water, but do not throw it away.
Make hummus as usual, puree it with a blender, and gradually add the drained broth, but do not add spices, salt and oil.
Once the puree reaches the desired consistency, portion it into containers and freeze.
You need to defrost hummus gradually. In the evening, move it from the freezer to the refrigerator, and in the morning you can season it with spices and beat it a little with a blender again.
You can freeze completely prepared hummus, but if there are sesame seeds and garlic in the recipe, thawed hummus may be somewhat bitter. So, review your recipe and evaluate which ingredients should not be frozen, but rather added just before serving.
For the best hummus recipe, watch the video:
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