You can easily freeze hummus if you make too much. I find it spoils much faster than 2-3 weeks though it's usually eaten long before that. For super-duper-smooth hummus--or if you need a task to keep your kids occupied in the kitchen for awhile--rub the 'husks' off the beans before processing. This is no small job, and it takes away some excellent fiber, but it yields a luxuriously decadent and smooth hummus. Learned this from a middle eastern chef. Dried beans are fantastic--much better flavor than canned. Cooking them inspired me to get a pressure cooker, which I now can't live without. I can make garbanzos from dried--no soaking!--inside of an hour and my kitchen doesn't get hot from a long-simmering pan. No worrying about the plastic, BPA lining inside the cans. And organic dried beans are MUCH cheaper than canned regular beans. Now to try our hand at homemade pita!

• Reply