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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I found this so now I know about freezing (yeah!) But I would be curious if anyone has "re-use" ideas... thanks!
http://www.food52.com/hotline... is what I meant to include...
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!
It will make some nice fritters with a few additions of choice (chopped herbs, some cheese, breadcrumbs).
I love to thin hummus with a little stock or broth, some chopped garlic and herbs, and toss with spaghetti. Healthy, creamy, quick.
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.
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.
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.
Pumpkin hummus is to die for! Add mashedPumpkin 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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