Tomato and Basil Freezable Hummus

AuthorThe Batch Lady

This makes a large batch that can be divided and frozen into smaller portions for whenever needed.

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Standard batch serves 4

Batches1 Batch
 2 ½ cups chickpeas or 2 cans (400g cans) - reserve the liquid as below
 ½ cup tahini paste
 1 jar sun-dried tomatoes (400g jar) - reserve the oil as below
 1 small bunch fresh basil
 2 lemons juiced
 3 teaspoons frozen ready chopped garlic
 1 teaspoon ground cumin
 ¼ cup brine water from the cans of chickpeas
 ½ cup oil from the sun-dried tomatoes
 ½ teaspoon salt
1

You may have to make this in 2 portions if using a small blender. This makes a lot of hummus but you are going to portion it out for the freezer and will have a ready supply for when you want to use it.

Drain your cans of chickpeas, but keep the brine in a separate bowl.

Add your chickpeas and tahini paste to your blender.

Juice the lemons and add the juice to the blender.

Next add your ready chopped frozen garlic, cumin and salt.

Next add your sundried tomatoes and ½ cup of the oil that comes in the jar.

Lastly add your ½ cup of brine and your basil leaves and mix in the blender until you are happy with the consistency.

2

Ready for the Freezer.

Simply portion it out into very small freezer bags or small tubs and freeze.

3

Ready to eat.

Bring out and defrost, stir and your hummus is ready to eat. If it has been in the freezer for a while and is a little dry you can add a splash of water to it.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 2 ½ cups chickpeas or 2 cans (400g cans) - reserve the liquid as below
 ½ cup tahini paste
 1 jar sun-dried tomatoes (400g jar) - reserve the oil as below
 1 small bunch fresh basil
 2 lemons juiced
 3 teaspoons frozen ready chopped garlic
 1 teaspoon ground cumin
 ¼ cup brine water from the cans of chickpeas
 ½ cup oil from the sun-dried tomatoes
 ½ teaspoon salt

Directions

1

You may have to make this in 2 portions if using a small blender. This makes a lot of hummus but you are going to portion it out for the freezer and will have a ready supply for when you want to use it.

Drain your cans of chickpeas, but keep the brine in a separate bowl.

Add your chickpeas and tahini paste to your blender.

Juice the lemons and add the juice to the blender.

Next add your ready chopped frozen garlic, cumin and salt.

Next add your sundried tomatoes and ½ cup of the oil that comes in the jar.

Lastly add your ½ cup of brine and your basil leaves and mix in the blender until you are happy with the consistency.

2

Ready for the Freezer.

Simply portion it out into very small freezer bags or small tubs and freeze.

3

Ready to eat.

Bring out and defrost, stir and your hummus is ready to eat. If it has been in the freezer for a while and is a little dry you can add a splash of water to it.

Tomato and Basil Freezable Hummus

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