Traditionally a mixture of chickpeas, olive oil, tahini, lemon juice, and garlic, hummus is best served fresh and chilled for later use. But if you have a lot left (or you just bought some extra containers like we usually do), you can freeze for later as long as some precautions are taken.
If you have unopened containers of hummus that you know you won't use some, you can toss them straight into the freezer. But if you've already dived, you'll need to place the remaining hummus in an airtight, freezer-resistant container. You can then freeze the hummus for up to four months, but keep in mind that the longer it stays, the greater the chances that the aroma will taste different when thawed.
When you're ready to eat the hummus, remove the container from the freezer a day before eating and allow it to thaw in the fridge (reminder: the larger the batch, the longer it will take). defrost). When it's time to dig, you may notice a thin layer of oil on top. Don't worry. This is perfectly normal and simply means the hummus has separated a bit in the freezer. Stir the hummus with a spoon until you are satisfied with the consistency.
As we noted earlier, the scent may taste a bit bland than before. To remedy this, try adding fresh vegetables, minced garlic, or onion to help bring the hummus back to life once it's thawed. If the hummus is dry, add a small amount of olive oil. Note that after defrosting, the hummus will only keep in the refrigerator for about a week. And most of the time, once the food is thawed, you can't go back to the freezer, but you probably want to avoid doing so to get the most out of the flavors.
