Can I freeze houmous

otterspasm

Brilliant! Thanks guys :):)

spike7451

Great! As I bought some tubs of it reduced from Tesco & it say's do not freeze,so I did.

Pink.

Hi otterspam,

When I make houmous I make at least double the quantity I need and then freeze it in smaller portions to use when I need it.

I've added your thread to the main one on freezing houmous to keep the ideas together.

Pink

PattiPickle

After being unable to get my hands on any sainsbob's basic hoummus (how the heck do you spell it!) for months, my local store had some in yesterday. I was going to stock up as it's delicious and far nicer than anything I can make but..................there's a limit to how much even I can eat in one go. if I could freeze it then there would be no more withdrawal sysmptoms! I asked in the store and the answer was..............'why would you want to freeze it?'!

BOBS

from google .........
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What's the deal with hummus? Shop-bought stuff tends to be short-dated (ie, use within a week) and says it can't be frozen, though there's nothing in the ingredients that suggests there'd be a problem with that. Have you got a recipe I could make at home and freeze?
There aren't any health reasons for not freezing supermarket or homemade hummus, but freezing does something odd to its texture. If the hummus includes olive oil, as it should do, the oil freezes at a different temperature from the chickpea and tahini mass into which it is incorporated, so you end up with something pretty yucky. To make large batches for freezing, just leave out the olive oil and beat it in once it's thawed. Here is a great recipe, taken from Marie Fadel and Rafik Schami's evocative Damascus: Taste Of A City (Haus Publishing, £7.99), which solves the oil problem altogether:

500g dried chickpeas
300g ground sesame paste (tahini)
2 lemons
2 garlic cloves
2 tsp salt
2 tsp cumin
1 bunch parsley
1 tsp paprika
100ml olive oil
200g pine nuts

Wash the chickpeas, soak in plenty of water overnight (they will double in volume), then boil for two hours. Drain, reserving the broth, and chop in a food processor to a smooth cream or paste. Add the tahini, the juice of two lemons, peeled and crushed garlic cloves, salt and cumin. Pur!e until smooth. If necessary, add a bit of the reserved broth, so the porridge becomes really creamy. It must be smooth but thick, neither soupy nor full of dried lumps. To serve, garnish the surface with chopped parsley, paprika and olive oil. Fry the pine nuts until golden brown and sprinkle on top.

qwerty79

I've frozen home made with no issues bought stuff doesn't last long enough here to freeze

colinthecockrel

I'm another one who freezes, no problems at all!

PattiPickle

Thank you so much. I have made it before but it I never get it right and sainsbob's basic stuff tastes pretty good to me. I will try your recipe Bobs and will freeze some too

Thank you all again:A

SUESMITH_2

i freeze it, just give it a good stir when its thawed

Ken68

I made hummous with tinned peas when they were 3p a tin from Asda. All other ingredients the same, then froze into ice cube container. No problems.