How to Make Delicious Homemade Hummus For the Whole Month

Hummus is pretty much the perfect food: full of protein, great for quick meals and snacks, and it’s so dang easy to make. But at the rate we eat hummus at our house, it seems like we’re always running out. And we’re big green nerds, so we choose not to buy store-bought with all that non-recyclable packaging and potential food recalls. So we’ve been doing some fun experimenting and have figured out a way to ensure we have delicious homemade hummus for the whole month, without having to buy store-bought and without having anything go bad. The trick? A freezer.

Might not seem like a big deal, but seriously, this is my favorite new kitchen hack– who knew you could freeze hummus? You probably know already that bulk cooking is a great idea: make a big batch of grains, beans and veggies to save energy, save time, and ensuring you have good food to eat all week. And hummus prep is no different. Having fresh hummus in the freezer has been a saving grace on days when I don’t have time to cook, or for last minute potluck dinners. Here I will share my tips for making the best hummus in bulk and some awesome, non-traditional hummus recipes from the Care2 archives.

How to Make the Best Beans

Following these steps is the best way to cook beans, and it’s the ONLY way I cook beans now. It takes a bit longer, but the results are so worth it. These steps yield a perfectly cooked bean that’s easier to digest, since it’s been soaked so long and cooked with kombu, a seaweed that helps tenderize and mineralize the beans. Use these steps for all beans except lentils, which require much less cooking time. Hummus is usually made with chickpeas (garbanzo beans), but you can also try black beans, white beans or dried soybeans.

  • Add beans of choice to a large stockpot, at least 2-3 cups dried beans. Cover with filtered water and fill as much as the stockpot will hold– beans will expand to at least twice their dried size, so be sure to leave some room. Let stand overnight (at least eight hours).
  • After soaking, drain beans from the soak water (do not save the water). Rinse well. If you have a slow-cooker, now is the time to use it. Add soaked beans to a slow cooker, cover with water, add a postage-stamp size piece of kombu to the water. Cover, cook on low for 6-8 hours.
  • If you don’t have a slow-cooker, return beans to stockpot, cover with fresh water, add a postage-stamp size piece of kombu to the water and cover. Bring to a low boil, then simmer for 1-2 hours, checking for doneness after 1 hour.
  • Drain beans and let cool completely at room temperature. Kombu will be really soft and broken up; I like to leave it in the beans for extra minerals, but you can also scoop it out (it does look a bit weird, but it’s so good for you!)
  • You can store beans in the refrigerator for up to a week, or place in airtight containers in the freezer and keep for up to six months. Once your beans are frozen, the texture does change, and they are best blended up, mashed into burritos, or used in soups– anything where an extra squashy texture is desired.

Make Delicious Homemade Hummus For the Whole Month

Follow the steps above for making your beans; this cooking method yields the best beans, so of course it makes the best hummus too. The ingredients needed for hummus are beans, tahini (sesame butter), lemon juice, salt, cumin, olive oil and water. Most recipes also call for garlic, but I’m not a garlic lover so I never use it. Think beyond the traditional flavors and add mix-ins like roasted vegetables, sun-dried tomatoes, caramelized onions, ginger, turmeric and so much more. If you follow the recipe below, you’re going to get about 4-5 batches, definitely enough hummus for a whole month!

2 cups cooked garbanzo beans
½ cup tahini
¼ cup olive oil
¼ cup lemon juice (fresh or bottled)
1-2 cloves fresh garlic (optional)
¼ teaspoon each cumin, black pepper, and sea salt
Water, as needed for texture


  • In a food processor, pulse garbanzo beans until crumbly. Add all remaining ingredients except water and blend until very smooth, adding a few tablespoons of water at a time to adjust texture as processor is spinning. Taste, and add more lemon, salt, and/or pepper to taste. Blend in any other mix-ins as mentioned above.
  • Let stand at least one hour for flavors to meld. Pack hummus into airtight, reusable containers and move to freezer immediately.
  • To thaw, leave hummus in refrigerator overnight, or leave at room temperature for about four hours.
  • Serve hummus alongside crackers, a veggie plate, or on your favorite sandwich.

Yield: 3-10 cups hummus

Alternatives to Traditional Hummus

There are so many ways to make hummus even more awesome. Here are a list of other hummus recipes that you can try to incorporate into this batch method. It’s pretty cool how much great food can be frozen and turn out just perfect!

Everyone loves hummus right?

dinosaur hummus

the best hummus cartoon ever!


Ahmed R.
Past Member 2 years ago

Never heard of kombu!

mmmm w.
mmmm w3 years ago

liked the "toon!

Lee Rowan
Lee Rowan3 years ago

I love homemade hummus (I use Alton Brown's recipe) but looking at yours... you must add a heckuva lot of water to start with 2 cups of garbanzos and wind up with 3 to TEN cups of hummus.

Look at your numbers:

2 cups cooked garbanzo beans - these mash down to 1 1/2 cups, max
½ cup tahini
¼ cup olive oil
¼ cup lemon juice (fresh or bottled)

That makes another 1 cup. So with a little water, 3 cups, MAYBE. the garlic and seasonings... inconsequential.

1-2 cloves fresh garlic (optional)
¼ teaspoon each cumin, black pepper, and sea salt
Water, as needed for texture

Dianne D.
Dianne D3 years ago

that sounds easy enough and I have all on hand

Dave C.
David C3 years ago

thanks, love hummus, might try it

Elena Poensgen
Elena Poensgen3 years ago

Thank you

Tanya W.
Tanya W3 years ago

Yum I love hummus

Sarah Hill
Sarah Hill3 years ago


Siyus Copetallus
Siyus Copetallus3 years ago

Thank you for sharing.

Dt Nc
Dt Nc3 years ago

Thanks for the recipe. Nice cartoon at the end.