How long does homemade hummus last in the refrigerator?

Homemade hummus typically lasts about 4-7 days when stored in an airtight container in the refrigerator.

Yes, you can freeze homemade hummus. Portion it into airtight containers or freezer bags. Drizzle a thin layer of olive oil on top to help preserve its texture. Freeze for up to four months. Thaw in the refrigerator overnight and stir well before serving.

What can I use if I don't have tahini?

If you don't have tahini, you can use alternatives like sunflower seed butter, almond butter, or even Greek yogurt. The flavor will be slightly different, but it will still be delicious.

How can I make homemade hummus smoother?

To make smoother hummus, remove the skins from the chickpeas before blending. You can also use warm water or the cooking liquid from the chickpeas to help achieve a creamier consistency.

Is homemade hummus healthier than store bought?

Homemade hummus can be healthier because you control the ingredients, avoiding preservatives and excess salt or unhealthy fats often found in store-bought versions.

Simple Homemade Blender Hummus

Name: Simple Blender Hummus
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1/2 cup tahini; 2 (15 oz.) cans garbanzo beans, drained (make sure to keep the liquid–you’ll need 1/3 − 2/3 cup of it; or water will work); juice of 3 lemons (a little less than half a cup); 1/3 cup extra virgin olive oil; 4 cloves of peeled garlic (I like mine garlicky, so I use 4!); 1 1/2 teaspoons Kosher salt; 2 teaspoons ground cumin; 1/8 teaspoon cayenne pepper, more to top with if desired; optional: black pepper, to taste

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Simple Blender Hummus

Making homemade hummus in the blender (or food processor) is easier than you think. The hummus ingredients come together quickly leaving you with healthier and tastier side dish than you could find at the store.

Yield: 3 cups 1x

Prep: 10 minutesCook: 0 minutesTotal: 10 minutes

Units:

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Ingredients

1/2 cup tahini
2 (15 oz.) cans garbanzo beans, drained (make sure to keep the liquid–you’ll need 1/3 − 2/3 cup of it; or water will work)
juice of 3 lemons (a little less than half a cup)
1/3 cup extra virgin olive oil
4 cloves of peeled garlic (I like mine garlicky, so I use 4!)
1 1/2 teaspoons Kosher salt
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper, more to top with if desired
optional: black pepper, to taste

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Instructions

Add the tahini, 1/3 cup the canned bean liquid (reserve the rest), lemon juice, olive oil, garlic, salt, cumin, cayenne, and pepper to a blender or food processor*.
Puree until garlic is minced and liquid is combined.
Add half of the beans and blend until smooth. Add last of the beans and blend until smooth. Add more bean juice (or water) to thin out the hummus, to arrive at the consistency you like best. You may have to use a spatula to scrape the sides and bottom to make sure everything is pureed.
Taste and adjust seasoning, as needed. Store in the fridge for a week or freeze for up to three months in an airtight container.

Notes/Tips

If using a food processor, you can add the first half of the beans to the liquid ingredients in this step.
If you don’t have tahini, you can use alternatives like sunflower seed butter, almond butter, or even Greek yogurt. The flavor will be slightly different, but it will still be delicious.
To make smoother hummus, remove the skins from the chickpeas before blending. You can also use warm water or the cooking liquid from the chickpeas (aquafaba) to help achieve a creamier consistency.

Cuisine: American Method: Blender

Find it online: https://thrivinghomeblog.com/simple-blender-hummus/