Can You Freeze Hummus? Let’s Find Out How!

Written by Luisa Davis on . Posted in food

YES, YOU CAN! Is the confident reply I give when asked whether or not you can freeze hummus. Freezing the hummus isn’t really what a lot of persons are worried about, but whether or not there will be a change in taste is the real reason behind this question.

Hummus prepared for the purpose of being used as a dip or a spread can be frozen for up to 2 months while still retaining its taste. Although there may be a slight deep in the taste of this dish, it will be almost negligible.

So, if you really do not have the time for a regular preparation of this dish and you really do not like to purchase an already prepared one, then you have no fear because you can prepare your hummus in bulk and freeze a portion of for later you.

Freezing isn’t really the regular way of tossing the container of hummus into the freeze but freezing in a healthy way for the overall health benefit of all who would be having the hummus at a later date.

I was taught how to rightly prepare and preserve this dish and I will, of course, work you through the process from scratch on how to prepare and rightly freeze the hummus to retain its taste and give you a smile as though you made it on that same day.

The first time I had hummus at a friend’s, I became a bit curious as to how the dish came about. Knowing its place of origin gave me an even bigger shock as I wonder how they were able to come up with as a lovely taste, and knowing it had been in existence for years made me feel as though there were lots of things on earth I have been missing out on.

I do not know the number of lovely dishes I am yet to get acquainted with, but I do know that I have tried the hummus and yes I love it. I also don’t know why I keep saying yes to everything about this dish but I know that my love for the hummus in infinite. So, let’s get started on what hummus brings to our table on our own intended use.

Homemade Hummus

The homemade hummus is a dip or spread made of chickpea paste with various additions such as olive oil, fresh garlic, lemon juice, salt, and tahini. This lovely homemade dish is a popular dish in the Middle East and can either be made from scratch or obtained from grocery stores as an already made dish.

Its amazing taste has made it so sort for that some people decided to dive into its production as a means of livelihood. Already made hummus is currently being sold at grocery stores (like the hummus sabra which comes in different variations) to compliment those without the time or knowhow on the preparation of this dish.

The word hummus is obtained from an Arabic word which means chickpea. It is completely pronounced as hummus bi tahini which translates to hummus made with tahini, making the tahini a very important ingredient.

Hummus can be spiced according to desire by the addition of ingredients such as cumin, paprika, e.t.c. the main ingredient of this dish is the chickpea which consists of protein, vitamin B, Manganese and other nutrients.

Getting a hold of the nutritional worth of this dish will arouse your interest in it. I never got to know the nutritional worth until after the taste aroused my curiosity. Then I found out that hummus provides up to 170 calories for every 100 grams consumed with additional nutritional values such as saturated fat content (although low), carbohydrates, protein, and water.

While some persons are discouraged as to the appearance of the hummus, this dish can be dressed up by the addition of dressings to give an exquisite appearance. If ever you have been searching for a dish to be used as a dip or spread which is easy to make, breaded with nutrients and surplus taste, then the hummus should be your new companion.

Now the Question – Can Hummus be Frozen?

Storing hummus is another issue that has been on ground for a very long time now. Many people have complained and claimed to only discard their hummus after very days of storing. Some have tried using local means in preserving but I stand to tell you that the best ways to preserve your hummus is either to freeze it or consume it.

If you intend to stop discarding perished hummus then you must freeze the hummus in a healthy way or prepare only as much as you can consume. I hear people say hummus can’t be frozen and the detriments it possesses to the dish and human health if undertaking. We both know nothing is impossible and you can freeze homemade hummus.

You can also freeze hummus sabra; all you need is the right information and precautions to save your health and money.

While you may be complaining about not having enough time to always prepare hummus and also are not satisfied with the already made one you purchased from the store, have no worries. I had the same issue sometime back and I got the right answer which I did and up till now, am still consuming the hummus I made over a month ago.

Hummus can be frozen.

When frozen, the hummus may be separated a bit but it doesn’t mean that the hummus is spoilt. Those are just signs of being frozen. With a little stir, the hummus is as good as new. Follow me as I guide you on how to prepare this hummus (in bulk) and preserve rightly for use for up to 4 months.

How to Freeze Hummus

The durability of the hummus or hummus bi tahini is simply outstanding (for up to 5 months). A rare kind when compared to other dishes used as a dip or spreading. Freezing the hummus is one major challenge a lot of persons have faced for some time now. Not that they do not place the hummus in the freezer but that they skip some healthy precautions.

I used to make the same mistakes before I found out the right way to preserve my hummus. Tossing into the refrigerator alone is not the right way to freeze the hummus. There are some basic steps that must be taken as far as the preservation of hummus is concerned. Freezing the hummus may make it a bit thinner than the fresh one but not bad.

The hummus can be frozen in an airtight container or a freezer friendly container. These containers should be washed and kept clean before use.

After making the hummus in bulk, follow these simple steps in freezing the hummus rightly.

  • Separate the hummus into a portion freezer friendly container, small plastic containers that can be consumption once thawed (melted to liquid). Do not fill to the brim to allow for any expansion of the hummus.

Tip: once the frozen hummus is thawed, it becomes difficult to preserve again and must be consumed before 5 – 7days and leftovers must be discarded. Refreezing is not advisable as it possesses the risk of contamination.

That is why it is important to separate into portions. In the absence of portion freezer-friendly containers, the hummus can be kept in a large container and scooped at times of consumption. But do well not to pour in a thawed hummus into the frozen one.

  • Pour a teaspoon of olive oil on the surface of the hummus to form a thin coating or seal. This coating will prevent the hummus from losing its moisture when placed in the freezer.
  • Seal the containers, label, and place in the freezer. Do well to indicate the date of preparation.

Tip: same applies to freeze the store bought hummus. Seal with a spoon of olive oil before freezing.

When the hummus becomes frozen, it expands and touches the top of the container and that is why it is important not to fill up to the brim. When the hummus is needed to be consumed, bring out a container (usually hours before consumption time), pour out the hummus and stir (if frozen in a big bowl, scoop required quantity and add a spoon of oil to form a thin seal).

If the taste has reduced a bit (usually having been frozen for more than 3 months), add a little spice to the hummus, pour into the food processor and blend for a while. If the hummus is too thick, add a few teaspoons of water, blend with high speed to achieve a homogenous mixture and serve.

This dish with a smooth texture can be taken together with a huge number of dishes such as fries and used as spreading for bread and other consumables. Unlike other dishes used as a dip and spread, the nutritional value of the hummus makes it a very important dish as far as health is the watchword.

Another interesting fact about this dish is that it can be consumed even after being stored for a long period of time usually as long as 4 – 5 months.  Another aspect of this dish that people are not focused on is that the hummus possesses aphrodisiac quality because it is also packed with iron, zinc, and potassium boosting in physical energy and sexual functions.

I am not saying that the hummus should be incorporated into sexual functions but it can generally help in that regard. There are unlimited benefits from this dish which can take a long time to list but I must say that if you intend to see a brand-new side of your spouse in bed, feed him/ her with hummus few hours before bedtime.

The True Origin of the Hummus

The hummus or hummus bi tahini as some will call it has been the center of discussion for a long time now. Many ethnicities as claimed to own the patent of its discovery, first make and best make. But earliest preparation and use of the hummus dates back to Egypt in the 13th Century where it was used as a dip.

Although we cannot decide for sure it’s true origin but we do know that it has to be in existence for years in Israel, Greek, and other Middle Eastern nations. While the main discussion has to be on who makes the best hummus, the only difference in its taste is in the way it is spiced.

Hummus has a lovely taste irrespective of where it is made and one thing I love about this dish is that it can be taken by all, whether you are a vegan or not.

In this article,  I will be giving an insight of some few lovely reasons why you would appreciate the hummus and tips on exactly when you should take the hummus be it a fresh homemade hummus or frozen homemade hummus.

Already made hummus can be purchased from the grocery store or freshly made at home but whichever way it comes, it can always be frozen for later use.

Yes, you can also freeze store-bought hummus as long as you take some few necessary precautions not to diminish its taste. This precaution I will be given to you will help preserve the hummus in the best way possible, retaining its taste and avoiding spoilage.

Worked Step On How to Prepare Hummus

Hummus possesses some very lovely health benefits like low saturated fat, high protein and fiber content making it a dish which can be substituted for other spreads such as mayonnaise.

Its ingredients are really affordable and available for purchase.

Although it is made from five basic ingredients which are chickpea, tahini, lemon juice, garlic, and olive oil, it can be spiced up by the addition of extra ingredients.

Each ingredient has its own major functions as far as this dish is concerned. For instance, the addition of the olive oil and tahini gifts this dish with a healthy glug, the lemon juice gives it a green balance, garlic, and the chickpea give a pungent punch.


  •     2 can of chickpeas or 4 cups of drained cooked chickpeas
  •     6 tablespoon of olive oil
  •     2 cloves of garlic
  •     3 tablespoon of lemon juice
  •     6 tablespoons of tahini
  •     2 teaspoons of salt
  •     1 teaspoon of freshly ground black pepper
  •     Cumin (if desired)
  •     Paprika (if desired)

Reduce each ingredient in half or quarter if you intend to prepare for an instant consumption with friends and family and of course, do well to follow these steps to get a tasty hummus.


  • Open the can of chickpea and drain, reserving the liquid in a bowl. If the chickpea is already drained soak in warm water for a few minutes and sieve before use and pinch the skin from the chickpeas. This will ensure the hummus comes smoother.
  • Pour the chickpea into a food processor, add all other ingredients such as the garlic, olive oil, lemon juice, salt, and pepper and fit with the blade attachment. Pour to only 2/3 full of the processor volume capacity.
  • Blend for about five minutes till every large chunk is sized. This will enable the hummus to become smooth. Continue blending until the desired smoothness is achieved.
  • Taste the hummus, and adjust to taste by the addition of extra seasoning. Spice according to desire by adding the cumin, paprika or both. Continue blending to achieve a homogenous mixture.
  • Stop blending and pour hummus into a serving bowl.

Tip: if the hummus is too thick, add a few teaspoons of the drained liquid in a bowl and blend before pouring into the serving bowl.

Hummus can be made in different ways, to bring out different kinds of hummus such as the nutty hummus, lemon hummus or even an olive hummus like the already made hummus sabra that comes in variations. This dish gives a wide range of variation and all of this variation can be achieved by simply spicing with the necessary ingredients.

The nutty hummus, for instance, can be achieved by blending a few nuts (like almond, walnut, e.t.c)  in the hummus before serving, the lemon hummus can be achieved by blending in a cups of chopped lemon and the olive hummus can be achieved by the addition of green or black olive.

Serving the Hummus for a Wonderful Moment

A served plate of hummus is what everyone looks unto as far as hummus is concerned. I am not very particular about the look and I think individually you wouldn’t really mind its appearance but when the hummus is to be served to friends, family or even at a restaurant, the way the hummus is served should be put into serious consideration.

Hummus may look too straight forward when ready to be served especially to people who will be seeing it for the first time. Therefore, the dish must be dressed to give an exciting and desirable appearance. At this point, creativity comes into play. You can look up some few creative Hummuses dressing online and add a bit of creativity to what you have seen.

Dressing this dish can be achieved by the added spice and other dish dressings. The hummus can be dressed with nuts, olive leaves, cucumber e.t.c as long as it gets an attracting appearance. I regularly change the style when I dress the hummus for my friend.

It gives me a bit of joy knowing I came up with something new.

Personally, I just go with the flow at any event I find myself and with any dish. But this dish is something I really enjoy and still do even if I had frozen it for weeks before consumption.

I have been privileged to have taken a good number of dishes and even prepared most myself so if you are talking about durability of any dish, then the hummus should be the first dish on your mind. Freeze hummus by following the few steps mention above, this delicacy can be as though it was just freshly prepared.

Now you are informed and endowed with information on how to prepare and preserve this dish to prevent spoilage. No one likes to waste resource and I am always strongly against discarding dishes either due to ignorance or lack of proper preservative techniques. Freezing the hummus cost nothing at all. Although try as much possible to thaw only as much as you can consume.


So, can you freeze hummus?

I bet you already know the answer to that. Hummus can be preserved but only by freezing in an appropriate manner.

Although, there is no technical expertise needed to freeze hummus, Freezing isn’t really the regular way of tossing the container of hummus into the freeze but freezing in a healthy way for the overall health benefit of all who would be having the hummus at a later date.

Freezing hummus is one thing a lot of persons are not conversant with because they have being fed with wrong information as to whether or not the hummus should be frozen as a means of preservation. There are not a lot of dishes which serve as a dip or a spread that possess such durability.

Hummus is a dish that has been around for a long period of time probably for hundreds of years. Its variations, durability and use as made it a top dish. Freezing the hummus whether it is homemade or bought from the store cannot in any way diminish its quality. But freezing can only be effective in preserving this dish if frozen rightly and healthily.

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Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

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