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Regardless of whether your hummus is homemade or from a store, you’ll need to freeze it in an airtight container. Use a spoon or a spatula to scrape all of the hummus from the bowl or package that it’s in. Press the hummus down into the corners of the airtight container to maximize the amount of hummus you can store.  Most types of Tupperware will seal airtight, as will generic brands of plastic food-storage containers. Avoid freezing your hummus in a plastic bag (i.e. a Ziploc), as the hummus could be crushed or jostled. Also avoid freezing hummus in a glass jar, as this could shatter if dropped from the freezer. Don’t completely pack the hummus to the top of the container you’ll be freezing it in. Due to the water content in the hummus, as it freezes, the dip will expand. If you were to fill each container completely, the freezing hummus would lift the lid off. For example, if you have enough hummus to completely fill two large plastic Tupperware, instead use three of the containers and leave an inch of space at the top of each. A thin coating of olive oil over the top of your hummus will help the dip retain its moisture and not dry out during freezing. You can pour the olive oil straight from the bottle. Alternately, if you’re concerned about pouring too much, you could pour from a measuring cup. You don’t need to measure the olive oil though, just pour enough for a thin layer of oil to form over the hummus. If your hummus were to dry out in the freezer, its consistency would become grainy and the hummus would taste badly freezer-burned.
Spoon the hummus into an airtight container. Leave room for the hummus to expand. Drizzle olive oil over the top of the hummus.