Eileen , this is my favourite Hummus recipe. Tried and True many, many times. BUT, I've never froze it so I can't help you there.

Home Cookin Chapter: Recipes From Thibeault's Table

Hummus
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This recipe originated from the Nantucket Open-House Cookbook.

This recipe can be cut in half.

3 Large cloves garlic, minced
1/2 cup fresh lemon juice
1 cup sesame tahini paste
1 cup water
6 cups canned chick-peas rinsed and drained
1 1/2 tablespoons ground cumin
Salt to taste

Garnish

3 Tablespoons fruity olive oil
Sweet Hungarian paprika

Lemon slices

Kalamata Olives
Fresh parsley
. Place the garlic, lemon juice and tahini in a food processor and
process to smooth paste.
Add the water and chick-peas and process until the mixture is very
smooth, almost fluffy. Season with the cumin and salt to taste.

Pour the hummus into a shallot serving dish. Drizzle the olive oil
over the top and swirl lightly with the tip of a knife. sprinkle with
paprika and garnish with lemon slices around the edges with some olives
and parsley sprigs.

Serve with pita bread cut into strips or triangles.

Makes 6 Cups

Eileen, I like Lars' very garlicky recipe, but most of the time I just drain a can of chickpeas and retain the liquid. I pour the chickpeas into the food processor, glop in a big spoonful of tahini, a clove of garlic, a pinch of sea salt and squeeze in the juice of half a lemon. I process this, then with the machine running, add about 2 or 3 tablespoons of olive oil. I don't measure any of it, just toss it together. When that's all mixed up I start adding the liquid from the chickpeas and keep processing until it's the thickness I like.

One can of chickpeas doesn't make a whole awful lot and I've even been known to leave out the lemon juice if I don't have a lemon!

Annie

I like both Ann's and Lars' recipes.

I never have it around long enough to freeze. Make a batch and eat what you can, freeze some and test it out. :)

Here is the only recipe I use and we both like it a lot but I've never frozen it as it doesn't last that long:

SPICED SWEET ROASTED RED PEPPER HUMMUS
-----------------------------------------

1 (15 oz) can garbanzo beans, drained
1 (4 oz) jar roasted red peppers (or homemade)
3 TBS lemon juice
1 1/2 TBS tahini
1 clove garlic, minced
1/2 teasp ground cummin
1/2 teasp cayenne pepper *(I used 1/4 teasp)
1/4 teasp salt
1 TBS chopped fresh parsley

Blend all ingredients except parsley in electric blender. Process until fairly smooth. Refrigerate for up to 3 days.

Sprinkle with parsley before serving.

(I can't even remember where I found this recipe.)

SharonCb

I'm with Annie on this one...but with a lot more garlic. I vary it according to my mood by adding ...smoked paprika, or zatar, or just sumac or some fresh green herbs etc etc

I've never frozen it since I either eat the lot or my workmate and I used to polish it off in a heartbeat. Now that I don't have a job...I just have to eat it up myself.

What I have found is that you can take a good bit of it and make an oil and vinegar dressing that does last in the fridge a good time. I always make a dressing from the dregs in the food processor but you could just leave half your recipe in the bowl and go from there, thinning it to taste.

It's just Alice and I and she tends to be capricious about her diet. One day she is crazy about something and the next day her whim has moved to something new. She has recently expressed a love for hummus. I can't eat that much hummus for reasons best left undiscussed. So I'm hoping I can freeze it in small containers for when her whim shifts. I'll make a batch and freeze a little and see. I'm thinking of tossing some roasted red pepper into a batch. The other additions above look mighty tempting, too.

This gives me an idea to have for Christmas Day as a 'grab-when-you-want' appetizer...garlic ..mmmmmmmm...

I've told this story before..but not lately....

When I worked in an office in Dearborn MI we often had pot-luck occasions as many offices do. Dearborn has the largest Arab population outside the middle east so we often had ethnic dishes and appetizers. Hummus was very commmon and one of my co-workers asked for the recipe. Of course chickpeas was the main ingredient. One weekend she decided to make it and took her 10 year old daughter with her to the store. It was a rainy day...stormy actually...one of those days it is coming down in buckets. They dashed into the store and bought the ingredients needed. Luanne was this ladies name FWIW,....anyway...she unpacked her groceries and looked at the cans she bought...hmmmm...Garbonzo beans....WTF?....she thought she grabbed the right thing....back to the store...in the storm ..soaked to the bones...thunder and lightning crashing down.....returned the cans of Garbonzo beans and re-purchashed the chick peas....back out to the car dodging the weather...and into the house. Unpacked the cans and...WTF? She couldn't believe it...what she thought she bought ..chick-peas...said Garbonzo beans ...again! She thought she was losing her mind. From across the kitchen table her daugher had the most amazing look on her face...and broke out in hysterical laughter...when she could compose herself she turned the can around and of course....one side of the can said 'chickpeas' and the other side 'garbonzo beans'. If you could only hear her tell this story ....with the drama and the fact she thought she seriously was losing her mind......was priceless.

Carry on with the hummus recipes now please...

Duane

Hello,

I found a great, easy hummus recipe on this site.

Healthy Hummus Recipe

It didn't take long to make and it was perfect for my tastes. I made the homemade spelt pita recipe on the same site to go along with it and it was amazing! The whole wheat is also really good. If you've never had homemade pitas before, you have to try them with fresh hummus.

Here is a link that might be useful: Healthy Recipes