For years I have used hummus for sandwiches that need to store and travel since it holds up so much better than traditional sandwich spreads like mayonnaise. (You can freeze sandwiches made with hummus but don't try it with mayonnaise based spreads!) However, until I saw this recipe on Rouxbe I had never thought of making my own!

Last night I put some chickpeas on to soak. Today I cooked them up. I followed the recipe and in an instant I had the best hummus I have ever tasted!

I can see so many possibilities for this. I can easily make variations to suit different applications from simple changes in spices and seasonings to additions of olives or sundried tomatoes and the like. And I can easily change the thickness to adapt to what I want it for. I know this will now be part of my regular repertoire of tricks!

I have made this recipe before and it is great! I took Ben R's tips this time and started from dried beans and took off their skins - fantastic!

I made a double batch for a party last night and have a ton left over. I'm hosting another party next weekend. Can I freeze the leftovers to use for next weeks party?

Because cooked beans on their own can be frozen with good results, freezing hummus should also be okay. I have not done this before but it should be fine. Just make sure to thaw it in the refrigerator so it thaws slowly and gently (no microwave) at least a day in advance. You might need to adjust the seasoning before serving as sometimes frozen dishes tend to lose a bit of their flavor. Cheers!