How long will homemade hummus keep in the fridge?

I just made a huge batch - my first and I'm wondering what took me so long since it's leaps and bounds better than the stuff I've been paying five bucks for at the grocery store -- and I'm wondering about its fridge life..?

  • Posted by: Midge
  • June 5, 2011
  • 218578 views
  • 23 Comments

21 Comments

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the professor
the professor June 5, 2011

certainly a week. maybe two?

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Midge
Midge June 6, 2011

Thank you the professor!!

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Voted the Best Reply!

beyondcelery
beyondcelery June 6, 2011

I give mine a week. It helps if you store it with a thin layer of olive oil over the top (which is, incidentally, the best way to serve it!).

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braisinfoodie
braisinfoodie June 6, 2011

I have a batch in the fridge that is on it's 8th day and it, as of right now, still tastes great!

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susan g
susan g June 6, 2011

I put a week's worth in the fridge, then freeze the rest in similar amounts.

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Midge
Midge June 7, 2011

Thanks everyone! Never thought about freezing it susan g but I may give it a try.

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ChefJune
ChefJune June 7, 2011

I've never thought of freezing it, either. But I have discovered it keeps fresher longer if you store it in glass rather than plastic.

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kcrose210
kcrose210 June 7, 2011

ChefJune I never thought of that but I will definitely start trying it. I was already planning on making some tonight too.

I have found that as long as I make 2 cups or less we can consume the hummus before it goes bad, usually with in 10 days

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susan g
susan g June 7, 2011

I just remembered an accidental discovery -- once when I had no lemons, I used cider vinegar instead, and the hommus seemed to last longer. It's a different taste, but a good alternative. Another thought: I have looked at many recipes for hommus, and the amount of lemon juice can vary a good bit. In my standard recipe (found in Gourmet magazine, in a letter, years ago) there is 1/3 cup lemon juice to 2 cups of chick peas (cooked). Since the acid must act as a preservative, I assume this upper end amount helps keep it fresh. And, lately I've been playing with preserved lemon in lieu of fresh juice -- that may also help.

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Nancy
Nancy December 10, 2014

please give us a link to that recipe - couldn't find with Google search...

Midge
Midge June 7, 2011

Ooh I have to try preserved lemon next time. I actually used lime juice in mine since I had no lemons and it came out great.

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healthierkitchen
healthierkitchen September 12, 2012

I make mine with preserved lemon now and I love it this way!

Sadassa_Ulna
Sadassa_Ulna January 8, 2012

I should have read this first before posting my recent question.

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bigpan
bigpan March 22, 2012

WOW ... You don't eat it all right away !
I've kept it in the fridge with no problem for two weeks. It is also very nice served warm ... put in the nuker for a few moments and top with some Moroccan spices ... very nice.

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Panfusine
Panfusine March 22, 2012

4-6 days., I've never tried to keep it beyond that.

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regesthan
regesthan September 11, 2012

about 1 week I never tried to keep it longer than that

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regesthan
regesthan September 11, 2012

don't try to keep it in longer than 1 week or else it will rot.
1 week is maximum.

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Daria Faulkner
Daria Faulkner January 3, 2013

I just made my first batch a few days ago and store 2 portions in the freezer, since it worked great for my pestos, fruit butters etc

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Sujatha
Sujatha September 2, 2013

I'd say a week or less, especially if you double dip !!!!!

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nancy
nancy November 25, 2013

2 days

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Miguelito
Miguelito April 19, 2014

Try damping a paper towel with lemon or lime juice and spread it across the top of your hummus, inside the container. This prevents staleness and browning. This keeps for a few days longer. Also works with guacamole

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Wellington Wizard
Wellington Wizard December 9, 2014

Homemade hummus lasts 119 hours in the fridge until it starts to degrade and taste funky. Hope this helps!

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Nancy
Nancy December 10, 2014

my notes say somewhere between 3 or 4 days and a week max, in fridge. If I keep it more than a week, it tastes OK but not great. Yes to freezing in small batches - tastes fine when defrosted. I'm going to try the Gourmet ratio (1/3c lemon juice to 2c chick peas) rec by Susan G to see if that's any better than what I'm using now. Also, there are lots of great variations out there - hummus with pb (Nigella, I think), hummus with half garbanzo half black bean, etc. Have a look around

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