BIG-BATCH MAKE-AHEAD-AND-FREEZE HUMMUS

Big-Batch Make-Ahead-and-Freeze Hummus image

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 7

5 cups cooked chickpeas (or 3 15-ounce cans chickpeas, drained [but reserve the liquid])
1 cup tahini
1/3 cup freshly squeezed lemon juice (from 2-3 juicy large lemons)
5 medium cloves garlic
1 1/2 teaspoons kosher salt (plus more to taste if desired)
1 teaspoon ground cumin (optional)
1/3 cup - 1 cup water or chickpea brine

Steps:

To the bowl of a large food processor fitted with the "S" blade, add the chickpeas, tahini, lemon juice, garlic, 1 1/2 teaspoons salt, cumin if using, and 1/3 cup water or chickpea brine. Puree until smooth. If the hummus is too thick, gradually add more water or chickpea brine until the hummus has reached the desired consistency (I like a nice spreadable yet peak-and-valley consistency like buttercream). Taste and add more salt if desired.
To freeze, divide between freezer-safe containers. Top with air-tight lids and add labels (key if you're forgetful like me).
To thaw, transfer from freezer to refrigerator. The hummus should be thawed in about 24 hours. If the thawed hummus seems too grainy, puree in a high-speed blender with a tablespoon or two of water until smooth.
Keeps well in the freezer for up to 3 months.