Can you freeze hummus?

Yes, you can freeze hummus. Just thaw it completely and then stir it very well before serving. If your Roasted Red Pepper Hummus wasn't very smooth to begin with, and the freezing and thawing process makes it at all grainy, you can save it by putting it back into the food processor and adding 1 tablespoon warm water and 1 tablespoon olive oil and processing it again. It should smooth out nicely.

How do you store roasted red pepper hummus?

Keep this hummus refrigerated until you're ready to serve it. I keep this hummus recipe for 5 to 7 days in a pint-sized glass snap lock container . (That's an affiliate link.) Keeping it in the glass helps because that way the kids see it, and remember that it is there. Plus, we try not to store food in plastic if we can help it. Just make sure that nobody dips anything other than a clean spoon or spatula into the hummus, and it should stay fresh for 5 to 7 days. Tell the kiddos, no dunking veggies or chips right into the storage container!! Veggies, even those that have been washed, can contain spores that can cause the hummus to go bad sooner than it needs to. Remember, this hummus doesn't have preservatives in it!

Yes, hummus is a healthy food. It is made from whole foods (chickpeas, lemon, garlic, sesame, and olive oil), it's naturally healthier for snacks and lunches. It is high in fiber, which is important for digestive health , and healthy fats from sesame (the tahini) and olive oil. Chickpeas, and legumes in general, have what's known as resistant starches in them, which helps feed the healthy bacteria in your gut too- so they will help make a happy belly!

Homemade Roasted Red Pepper Hummus

Description

Homemade Roasted Red Pepper Hummus with lemon and tahini is a delicious and healthy vegan snack or appetizer for a party.

Ingredients

Units Scale

1 red bell pepper

1 clove garlic, peeled

1 15–ounce can chickpeas, drained

3 tablespoons tahini

2 tablespoons freshly squeezed lemon juice

3/4 teaspoon salt

3 tablespoons extra-virgin olive oil

Optional Garnishes: 1/2 additional Roasted red pepper, chopped or sliced, olive oil, smoked paprika or chipotle powder, sesame seeds or parsley

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Instructions

Set oven rack in upper third of the oven for broiling. Preheat broiler. Line a baking sheet with aluminum foil.
Set bell pepper on the baking sheet and set under the broiler. Broil, turning every 2 to 5 minutes until the skin of the pepper is mostly black, 12 to 15 minutes. Remove from oven, transfer pepper to a bowl and cover with the foil and let steam for 5 to 8 minutes. Under cool running water, peel the blackened skin off the pepper with fingertips. Remove stem and seeds. Blot dry with paper towel.
Fit food processor with steel blade attachment. Turn on motor and drop garlic through the feed tube. Allow the garlic to mince. Turn off motor and remove lid. Add the pepper, cover and puree until finely chopped. Remove the cover, add chickpeas, tahini, lemon juice and salt and process, scraping down once or twice, until it becomes a coarse paste. With motor running, drizzle in oil and continue processing until it is smooth. Chill, cover and keep refrigerated 5 to 7 days. Garnish if desired before serving.

Notes

Keep this hummus refrigerated until you’re ready to serve it. I keep this hummus recipe for 5 to 7 days in a pint sized snap lock container.

If you prefer a creamier hummus, you can add up to 2 more tablespoons olive oil.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Appetizers and Snack
Method: Broiling and Food Processor
Cuisine: Middle Eastern

Nutrition

Serving Size: 2 tablespoons
Calories: 70
Sugar: 1 g
Fat: 5 g
Saturated Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 2 g