HOW TO STORE AND FREEZE HUMMUS

• Refrigerate: Hummus should be stored in an airtight container in the fridge for up to 7 days. I find homemade hummus keeps its flavor very nicely but other variations such as pesto, avocado, etc. mellow significantly and need a little spritz of lime juice and possibly salt/pepper to brighten up.
• Freeze: Transfer hummus to an airtight container.  Freeze for up to three months.  Defrost in the refrigerator where it can keep for up to one week.

 Tips and Tricks

AVOCADO HUMMUS

• 1/4 cup lime juice
• 1/4 cup packed cilantro
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons well-stirred tahini
• 2 garlic cloves, minced
• 1/2 -1 jalapeno, peeled, deveined, roughly chopped
• ¾ teaspoon salt plus more to taste
• 1/2 teaspoon ground cumin
• 1 15 oz. can chickpeas, rinsed, drained cooked
• 1 large avocado pitted, and peeled
• 2 ice cubes

1. Add all the ingredients to your food processor except avocados, chickpeas and ice; puree until very smooth, about 3 minutes.
2. Add avocados, chickpeas and ice cubes and process for 4 minutes, no less!  Once completely smooth, add ice water, one tablespoon at a time, if needed, to thin to desired consistency.
3. Season with additional salt and lime juice to taste

Pesto Hummus

• 1/2 cup fresh basil leaves
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts or walnuts
• 1/4 cup olive oil
• 3-4 tablespoons lemon juice
• 3–4 garlic cloves, minced
• 1/2 teaspoon salt
• Pinch red pepper flakes
• 1 15 oz. can chickpeas, rinsed, drained cooked
• 2 ice cubes

• Add all the ingredients to your food processor except chickpeas and ice; puree until very smooth, about 3 minutes.
• Add chickpeas and ice cubes and process for 4 minutes, no less! Once completely smooth, add ice water, one tablespoon at a time, if needed, to thin to desired consistency.
• Season with additional salt and lemon juice to taste.
• Garnish with extra olive oil and a sprinkling of chopped fresh herbs.

Sun-Dried Tomato Hummus

• 1/4 cup well-stirred tahini
• 1/4 cup fresh basil
• 3 tablespoons fresh lemon juice
• 2 tablespoons oil from sun-dried tomato jar
• 2 garlic cloves peeled
• 3/4 teaspoon salt plus more to taste
• 1/4 tsp EACH dried oregano, dried parsley, smoked paprika, red pepper flakes
• 1 15 oz. can chickpeas, rinsed, drained cooked
• ¾ cup drained oil-packed sun-dried tomatoes (6.7-ounce jar, drained)
• 2 ice cubes

• Add all the ingredients to your food processor except chickpeas, sun-dried tomatoes and ice cubes; puree until very smooth, about 3 minutes.
• Add chickpeas, sun-dried tomatoes and ice cubes and process for 4 minutes, no less!  Once completely smooth, add ice water, one tablespoon at a time, if needed, to thin to desired consistency.
• Season with additional salt and lemon juice to taste.

Roasted Red Pepper Hummus

• 1/4 cup well-stirred tahini
• 1/4 cup fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves peeled
• 1/2 tsp EACH smoked paprika, dried basil, salt
• 1/4 tsp EACH ground cumin, dried oregano
• Pinch cayenne pepper
• 2 whole red bell peppers (substitute about 3/4 cup jarred roasted red peppers)
• 1 15 oz. can chickpeas, rinsed, drained cooked

• Add all the ingredients to your food processor except chickpeas and roasted red peppers; puree until very smooth, about 3 minutes.
• Add chickpeas, red peppers and process for 4 minutes, no less! Once completely smooth, add ice water, one tablespoon at a time, if needed, to thin to desired consistency.
• Season with additional salt and lemon juice to taste.
• Garnish with extra olive oil and a sprinkling of chopped fresh herbs.

• Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.
• Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.
• Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish when serving then roughly chop the rest.