Can I freeze houmous

loopyloulou_3

I have some questions re houmous

i am lazy and buy it (i know, i know!) but would appreciate any recipes for easy, low fat houmous - i have never made it before and would love to have a go!!

Also can you freeze HM houmous?
and can you freeze shop brought houmous?


thanks!

sorry for all the questions!

Lou x

atrebor

There are a couple of threads on houmous already - I'm not clever enough to be able to link them here but if you try searching or the mega indexed thread.

Have never successfuly frozen it - but mostly because DH and DD wolf it down in no time.

Swan_2

loopyloulou wrote:

Also can you freeze HM houmous?
and can you freeze shop brought houmous?

they both freeze very well

EDIT ... found the link to the thread atrebor mentioned earlier, it's HERE

dixie_dean_2

Houmous is dead easy and is very much down to personal taste - vary the quantities to suit your taste. I was thinking last night that quantities with cooking are pretty much unimportant. Its the vibe man. Chefs need to be exact to create things with the exact nuances that they want and to give consistency. Baking needs to be exact because it involves chemical reactions. Most home cooking just needs the vibe. Here below, is the taste of my hummous vibe!

1 can of chick peas (get organic as they tend to have no salt in, whilst cheap ones often have a fair bit)
1 level tsp tahini (too much of this is, i think, the main cause of nasty hummous)
good squeeze of lemon - maybe half a juicy one
1-3 cloves of garlic
pepper
as much olive oil as you want, or as little. I just stuck about 4 olives in the other day for a slightly different flavour

Blitz it all together. Top with olive oil, touch of parsley and paprika - if you want you can leave all or any of these out. Use smoky paprika or a touch of chilli as alternatives.

thriftlady_2

A note about low-fat hummus.

The low-fat stuff is only low-fat because it is padded out with modified maize starch or maltodextrin or some other non-food substance.

Hummus isn't a fatty food, as Dixie Dean says you can use as much or as little olive oil as you want.

finc

I sometimes substitute some of the oil for water when I'm WeightWatchering to reduce the point value. It doesn't taste quite as nice but is passable and leaves some points for the choccy buttons

I always freeze both homemade and shop bought houmous. The texture can change a bit and it needs a bit of a stir but tastes fine to me. I sometimes add roasted red pepper, paprika or chilli flakes to it for a change.

bommer

Hi, just wanted to know if anyone has froze home made hummous?

Thanks

lil_me

Yes but in plastic, don't use tin foil I was told, acid reacts to the aluminium. Keeps for about 3-4 days in the fridge otherwise. With things like this I usually put a freezer bag inside the pots, freeze it then pop it out of the pots so I can reuse it. Defrosts fine for me, I just get it out night before and put it in the fridge.

lizzyb1812

Coincidentally I've just bought a large tub of hummus at a much-reduced price and had assumed I'd be having several hummus-and-crudites lunches this week - now I'll freeze it in single serve portions

bommer

Thanks,

This is great, have defrosted freezer today and been cooking all day to refill so using up stuff that is in my tin cupboard, and there is a tin in there so thought I would make some only, as I am the only one who eats it was worried that I would end up sick of it again.

Also trying to make things that can use over Christmas for guests.

LJM

i love hummus im so glad i read this thread as im the only one who eats it in my house and its always on the reduced section in morrisons so i will now buy it and freeze