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Extra Hummus Help

mojoeater May 13, 2007 07:38 PM

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. i
    illafoodie RE: mojoeater May 13, 2007 08:02 PM

    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
      mojoeater RE: illafoodie May 13, 2007 08:04 PM

      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
        Ellen RE: mojoeater May 17, 2007 08:44 AM

        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
          Querencia RE: Ellen Jun 9, 2013 10:47 AM

          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
        louweezy RE: illafoodie May 14, 2007 10:14 AM

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

        1. re: louweezy
          mojoeater RE: louweezy May 14, 2007 10:16 AM

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

          1. re: mojoeater
            louweezy RE: mojoeater May 14, 2007 10:21 AM

            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. k
        kolgrim RE: mojoeater May 14, 2007 09:35 AM

        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. j
          Jeserf RE: mojoeater May 14, 2007 09:58 AM

          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
            mojoeater RE: Jeserf May 14, 2007 10:05 AM

            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
              julesrules RE: mojoeater May 14, 2007 01:07 PM

              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
                mojoeater RE: julesrules May 14, 2007 05:59 PM

                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
                  julesrules RE: mojoeater May 15, 2007 07:17 AM

                  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
                    soupkitten RE: mojoeater May 16, 2007 02:47 PM

                    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.

                    1. re: soupkitten
                      mojoeater RE: soupkitten May 17, 2007 08:39 AM

                      Of course.

            2. t
              torty RE: mojoeater May 14, 2007 10:46 AM

              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. d
                Diana RE: mojoeater May 14, 2007 12:56 PM

                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. heatherkay RE: mojoeater May 14, 2007 03:03 PM

                  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. p
                    piccola RE: mojoeater May 14, 2007 05:32 PM

                    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. j
                      jjones21 RE: mojoeater May 16, 2007 02:33 PM

                      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. i
                        itsrob RE: mojoeater May 17, 2007 08:02 AM

                        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
                          hotoynoodle RE: itsrob Jun 10, 2013 11:41 AM

                          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. p
                          pindapanda RE: mojoeater May 17, 2007 08:08 AM

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

                          1. MsDiPesto RE: mojoeater May 17, 2007 08:11 AM

                            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. t
                              toto RE: mojoeater May 17, 2007 08:19 AM

                              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. g
                                Gilles RE: mojoeater Jun 9, 2013 07:43 AM

                                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. q
                                  Querencia RE: mojoeater Jun 9, 2013 10:40 AM

                                  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. r
                                    rockycat RE: mojoeater Jun 10, 2013 06:57 AM

                                    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. LaLa RE: mojoeater Jun 10, 2013 11:30 AM

                                      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. s
                                        scunge RE: mojoeater Jun 10, 2013 01:20 PM

                                        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 .

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