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Extra Hummus Help

I made way too much food for my party, and now have a ton of the store-bought hummus left over. It's pretty good, not great. I can eat some with carrot sticks, but is there a better way to use it? Is there a good recipe where it might play a supporting role, rather than be the star? I know some folks like hummus sandwiches, but the concept of carbs on carbs is odd to me. I like spicy, eat most meats, and am not too picky.

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  1. Hummus is great as a side dish with lamb or chicken, or you can serve it on top of a salad. It lasts for a while, so you can try it on anything basically. To make your store-bought better, mix in a little cumin and lemon juice, drizzle with olive oil, and top with toasted pine nuts.

    6 Replies
    1. re: illafoodie

      The expiration date is in June. I just don't know if we can eat a pound and a half of hummus in a month unless it's mixed with other stuff.

      1. re: mojoeater

        In my experience, hummous gets a bit funky (musty) well before it actually spoils, and the expiration date relates to how long it will last unopened, not how long it will last AFTER you open it. If you don't think you're going to finish it in a week or so and really want to move it, take it with a tray of cut up vegetables to the office. It will go and it beats throwing it away because you got sick of it before you could finish it.

        1. re: Ellen

          My God, anything you take work and set down by the coffee pot goes in five minutes. This is the world's most efficient food disposal system. Some mangey old cookies that have been in your cabinet for a year disappear as if they were the finest French pastry. I can't explain the phenomenon but it's easily demonstrated.

      2. re: illafoodie

        Speaking of carbs in carbs:
        I love it whipped into mashed potatoes.
        Sounds gross, but I think it's really good.

        1. re: louweezy

          Actually, that might be good. I like herby taters, and that certainly would qualify.

          1. re: mojoeater

            I usually make it when I have run out of pita & just have leftover hummus. It may just be the Cedar's brand, but it makes the potatoes fluffier, rich - no need for extra butter & garlicky. I love it.

      3. Use it as a condiment in wraps. With some grilled chicken wilted spinach and roasted red peppers you can use up a lot of it.

        1. Crusty toasted, slices of avocado, sprouts, maybe some roasted peppers, a slice of havarti or some goat cheese...and hummus.

          good sandwich.
          dont think of it as carbs - think of it as a protein and a fiber.

          6 Replies
          1. re: Jeserf

            Thing is, hummus (and all legumes) need additional amino acids to create the protein a body needs. That why beans and rice work so well together.

            1. re: mojoeater

              Hummus sandwich good :) No more carby than hummus and pita...


              "The old ideas about the necessity of carefully combining vegetables at every meal to ensure the supply of essential amino acids has been totally refuted. Modern nutritionists, after observing populations of strict vegetarians who were healthier and lived longer than meat-eaters, now realize that all essential amino acids may be obtained from a variety of vegetables or grains eaten over a one-to-two-day period."

              1. re: julesrules

                I am not surprised that there are studies out there that 'refute' the idea of complete proteins. Especially when they are published in a vegetarian journal or on veg websites. But I'm listening to my personal trainer who has a molecular biology degree. And as far as carbs go, I'm not trying to be low carb. I just don't like the overly 'carby' taste of hummus with bread (or pita).

                1. re: mojoeater

                  Also have a biology degree and the complete protein thing just never made sense to me, so I guess I listen to what I want to hear ;) Plus I just like hummus sandwiches. But you don't, I hear you! Hmmm. I bring hummus to work and eat it with a variety of vegetable dippers: bell pepper, cucumber, raw green bean, blanched asparagus would work too. This way I always have a healthy snack in the fridge that has some protein, carb and healthy fat plus I get more raw vegetables in.

                  1. re: mojoeater

                    it's not that anyone is trying to refute what complete proteins are, it's just that it's been proven, for several decades now, that humans don't need to metabolize the amino acids in rice, and the amino acids in beans, in your example, at the same time in order to get their correct protein load. you can eat your beans and rice separately or together, even on different days, and still get the same complete protein.

            2. Good ideas you got. If it really is too much you can freeze some. The texture is somewhat affected- gets a little watery- but you can beat it back up.

              1. Thin it down with more olive oil and use it as salad dressing.

                Or maybe you can spread it on celery for amiddle eastern ants on a log?

                I like spreading it on eggplant disks and baking it all. YOu could try that with fish or meat, too. Or make a mound/puddle of hummus on your plate when plating roast chicken.

                1. I made some pretty awesome hamburgers a while back, doing just what you're trying to do (get rid of excess party hummus). I mixed lean ground beef with hummus. More about it here http://www.chowhound.com/topics/35256...

                  1. Hummus is generally considered a protein more than a carb, so I wouldn't worry about having it in a sandwich. In fact, I suggest you eat it in a pita with roasted eggplant, hard-boiled egg, and some really vinegary, crunchy cucumber-tomato salad.

                    Otherwise, you can use it as a binder/dressing for a bunch of salads - egg salad, carrot salad, potato salad, even coleslaw.

                    1. I haven't made it, but the King Arthur Flour Whole Grain Baking book has a recipe for Hummus Bread: i.e., bread made from hummus, not bread with hummus. The recipe calls for 1 cup of hummus per loaf.

                      1. Could this somehow be converted into a falafel recipe? I've never made falafel, but there are recipes that center around chickpeas and tahini (aka hummus), if I'm not mistaken. Anyone know how to do this?

                        1 Reply
                        1. re: itsrob

                          you'd need to bulk it up with chunkier chickpeas and use more binding stuff, but it definitely could work.

                          the hummus can also be frozen. when i still ate it, it often wound up fermenting before i ever got through it.

                        2. Water it down with some chicken stock, add some currie and you have soup.

                          1. I use it as a mayonaise substitute when I want to feel less guilty about my P&P loaf sandwiches I take to work sometimes.

                            1. If you have acces to good mergez, or any spicy sausage , you grill them , you sauté some red pepers and you make a wonderfull sanwich with hummus as the sauce !

                              1. Chick peas and buckwheat go wonderfully well together. One day I had a leftover hummus and mixed it with same quantity of buckwheat flour, water to liquify, some more olive oil and made crispy "pancakes" with it. I froze them and had them for breakfast reheated in the toaster oven. Now I buy hummus to make these so tasty kind of toasts.

                                Only need a non-stick (teflon) pan and some time because it takes 6 minutes one one side and 10 minutes on the other on medium heat. If it doesn't makes holes when you throw the batter, you are not at the right temperature. Same If it cooks too fast. Try : SOOO gud!

                                1. I thin hummus with olive oil and vinegar and use it as salad dressing. Also, buy some felafel (Trader Joe's has them frozen if you don't have a local Middle Eastern market that makes them fresh) and make sandwiches on pita with chopped lettuce and tomato, olives, felafel, and a generous dribbling of hummus thinned with oil and vinegar. Also, if your bought hummus is "not great" try adding more lemon juice and more garlic. And, just going by what sounds good, I can imagine chunks of beef on skewers with tomato and pepper pieces, grilled on the grill, and served with hummus thinned with olive oil and vinegar as a dipping sauce. Actually I like hummus so much that I could probably eat it on ice cream.....Thank you to the poster who suggested mashed potatoes---I will try that.

                                  1. I use it in place of mayo in tuna salad. Just add hummus until you get the consistency you like, add a squirt of lemon juice, and some chopped up scallions.

                                    1. Use as binder for deviled eggs
                                      Stuffed mushrooms
                                      On a pizza then top with veggies or olives
                                      I like it on cucumbers
                                      Fill scooped out cherry tomatoes
                                      Thicken it and fry up little patties...kinda like leftover mashed potatoes

                                      1. I just recently myself had an abundance of hummus . I added an egg some chickpea flour, za'taar,s&p ,some olive oil and baked it an oiled cast iron pan .It was pretty good even cold and later on room temperture. I'm going to make it again and have it with spinach or other greens. I cut it in wedges and ate it with my fingers after it cooled down .