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4.5 from 2 votes

Freezer-Friendly Lemon Hummus

Enjoy fresh, raw veggies more often! Dip them into this Freezer-Friendly Lemon Hummus that you can make once and eat for months!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Snack
Cuisine: American
Keyword: Freezer-Friendly Lemon Hummus
Servings: 6
Calories: 410kcal


  • 2 cup chickpeas (garbanzo beans)
  • 2/3 cup lemon juice
  • 1 cup Tahini
  • 4 clove garlic
  • 2 teaspoon salt
  • 1/2 teaspoon cumin, ground
  • 1/3 cup olive oil
  • 1/4 cup water


  • Soak the chickpeas overnight, then drain and cook until tender. (We cook ours in the Instant Pot for 16 minutes under pressure with natural release. You may also cover the chickpeas with water in a pot and simmer on the stove, covered, for 90 minutes.)
  • Meanwhile, place the lemon juice, tahini, minced garlic, salt, and cumin in a large food processor, and run the machine until the mixture becomes smooth and creamy.
  • Add the warm cooked chickpeas, olive oil, and water to the food processor, and process for several minutes until smooth. Add a tablespoon or two of extra water if needed to thin the hummus.
  • Portion the hummus into freezer-safe containers and freeze up to three months. Defrost the containers in the fridge for 24 hours before eating.


Calories: 410kcal | Carbohydrates: 21g | Protein: 11g | Fat: 34g | Saturated Fat: 5g | Sodium: 1053mg | Fiber: 7g | Sugar: 1g