How long will homemade hummus keep in the fridge?

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

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

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

2 days

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

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

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

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

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

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.

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

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.

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.

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

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.

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

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

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

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!).

Thank you the professor!!

certainly a week. maybe two?