Can You Freeze Hummus?

Hummus is a ready-to-eat dip. For safe use, thaw in the refrigerator (40°F / 4°C) until fully defrosted and serve cold, or work it into a hot dish.

In a rush, microwave on the defrost setting in 15–20-second bursts, stirring each time, just until spreadable — avoid overheating in a sealed tub, which can split the emulsion and create hot/cold spots.

If you’re whisking hummus into a warm sauce or folding into pasta, heat the whole dish until steaming hot before serving. UK guidance: once thawed, use within 24 hours; US guidance: leftovers kept chilled can be used within 3–4 days.

Yes — if it thawed in the fridge and stayed at 40°F / 4°C or below (or still has ice crystals), it can be refrozen safely. Expect some texture loss on the second freeze–thaw; a vigorous stir or quick blend helps.

Do not refreeze hummus that was thawed on the counter or that exceeded 40°F / 4°C for more than 2 hours (1 hour if above 90°F / 32°C).

To protect quality, portion before the first freeze so you only thaw what you’ll use, and refreeze only once.

Plain hummus generally freezes well. After thawing you may see a little oil/water separation — normal for emulsions — and it’s easy to fix by stirring or giving it a brief blend. Add-ins (e.g., roasted peppers, caramelized onions) can weep or soften after freezing, so fold toppings in fresh after thawing for better texture.

For quality, aim to eat frozen hummus within 3–4 months in the US (USDA leftover-quality window) or right around 3 months as a practical UK target for homemade leftovers.

Remember: 0°F / -18°C keeps food safe indefinitely, but quality declines over time.

Choose airtight, freezer-rated packaging to block air and moisture: rigid BPA-free plastic tubs with tight lids; tempered freezer-safe glass (leave 1–2 cm headspace to prevent cracking); silicone trays with snap-on lids; or heavy-duty freezer bags pressed flat to expel air.

The goal is to minimize air exposure to prevent freezer burn and oxidation.

For lunchboxes, portion 2–4 Tbsp “snack cups”; for meal prep, 1/2-cup or 1-cup blocks work well.

 Label each portion with the freeze date and a “best by (quality)” month (e.g., +3 months). FSA’s freezer-burn guidance and USDA freezing basics both support airtight packaging at -18°C / 0°F.

Everything you already love, plus a few tricks.

Classic: dip for veg and pita or spread on wraps and sandwiches.

Quick dressing: whisk hummus with lemon and olive oil; thin with water for creamy salads. Sauces: loosen with warm stock for a silky chickpea sauce over grains or roasted veg.

Soups: swirl into tomato/veg soups for body.

Bowls: dollop onto grain bowls, baked potatoes, or roasted veg. Warm applications are fine — just heat the whole dish until steaming hot.

After thawing, keep refrigerated and use within 3–4 days (US) or within 24 hours (UK).