Homemade hummous - tips + storage?

[NotQuiteCockney]

I made my first nice homemade hummous this weekend. How long will it keep in the fridge?

And how can I make it smoother and more fluffy? Oil? Water?

I've never known hummous to go off - it either gets eaten up or goes crusty.

Why do you want it flufy? it should be coarse and robust. But if you want it fluffy process it a lot with extra oliv oil and water/lemon juice ddded in drops, just like making mayonnaise, so that they emulsify. It will be paler too.

I made industrial quantities for a party, but made industrial quantities of everything else, so I have loads left.

I'll try making up batches with one tin of chick peas, rather than four, in future.

I like it fluffy and smooth rather than coarse, I think.

You can freeze it.

Yes good advice there. I sometimes add a little water if it's too dry and clumpy. I also add more olive oil but you have to be careful as too much can make it slightly bitter.

I love home made humous but my food processor is broken so I haven't had it in ages but every time I make it I swear I'll never buy it again.

can I have your receipe please?

thanks!

The hummus I make is low fat and everyone loves it:

400g chickpeas
2-3 tbs lemon juice
2 tbs light tahini
3 cloves minced garlic
sea salt to taste

Just belnd it all up and add a splash of water when it clumps up to outside of blender.
If you want it fluffier, add a little more water and whizz for longer.

Sometimes I add roasted red peppers, cooked broccoli or carrot to really cram the nutrition in as it is a sandwich filling staple at lunch!