I made way (WAY!) too much hummus a couple of days ago. Does hummus freeze OK? or can I make soup with it or.... something?

Or what if I incorporated it into a yeast bread? It is a very mild (boring) smooth hummus that I make for my daughter's lunches. Thanks creative thinkers at food52!

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Sadassa_Ulna
Sadassa_Ulna January 8, 2012

I found this so now I know about freezing (yeah!) But I would be curious if anyone has "re-use" ideas... thanks!

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Sadassa_Ulna
Sadassa_Ulna January 8, 2012
http://www.food52.com/hotline... is what I meant to include...
a Whole Foods Market Customer

I have not frozen hummus before but when I have leftovers I spread a think layer on a prepared pizza crust, pita, or wrap and make cold "pizzas"! Use it as the base layer and then top with veggies, sprouts, olives, etc! Yum!

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Droplet
Droplet January 8, 2012

It will make some nice fritters with a few additions of choice (chopped herbs, some cheese, breadcrumbs).

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yesplease
yesplease January 8, 2012

I love to thin hummus with a little stock or broth, some chopped garlic and herbs, and toss with spaghetti. Healthy, creamy, quick.

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Jeffro
Jeffro January 8, 2012

I can't see why a pretty straight forward hummous wouldn't freeze beautifully. There isn't really anything in it that would keep it from freezing, or intensify in flavor drastically.

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susan g
susan g January 8, 2012

Lots of flavor profiles can modify the hummos -- roasted peppers of any color or heat, preserved lemons, cilantro/lime, dried tomatoes. However, your daughter may not appreciate a shift in the paradigm.

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susan g
susan g January 9, 2012

Checking on Eat Your Books for soup suggestions, I found 2 -- in Mark Bittman's Vegetarian, Smooth Chickpea Soup; in Tassajara Cooking, Garbanzo Bean Soup (Ingredients: soy sauce; parsley; garlic; onions; tahini; lemons; garbanzo beans; celery). Seems like you could reinvent either one, using the hummos as a starting point.

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janixes
janixes January 9, 2012

Pumpkin hummus is to die for! Add mashed
Pumpkin and perhaps sprinkle some toasted pepitas on top to serve.
Make a Lebanese flatbread with dukkah, or coat on a quinoa salad

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