Hummus is a popular staple in many refrigerators. As a perishable item requiring refrigeration, its shelf life is often confusing due to the dates printed on the packaging. Understanding the true meaning of these dates is the first step in safely determining how long the dip remains edible past the manufacturer’s suggested date. This guidance helps minimize food waste while prioritizing food safety.
Decoding Package Dates
The dates printed on food containers, such as “Best By,” “Sell By,” and “Use By,” are generally not mandatory safety deadlines set by federal regulations, except for infant formula. These dates are the manufacturer’s conservative estimates for peak freshness and quality. A “Best By” or “Best Before” date specifically indicates when the product will have its best flavor and texture, not when it becomes unsafe to eat.
A “Sell By” date is primarily a stock management tool for retailers, informing the store how long to display the product. This date ensures the consumer has time to use the product before quality declines. Products often remain safe to consume for several days to a week after a “Sell By” date if stored correctly. Since manufacturers err on the side of caution, an unopened container of sealed and refrigerated hummus often retains its quality and safety well past the printed date.
Shelf Life Factors and Practical Safety
The true safety and shelf life of hummus depend more on how it is handled and stored than the date on the package. For store-bought hummus that remains unopened and has been consistently refrigerated at or below 40°F, it can often be safe to consume for one to two weeks past the printed “Best By” date. Commercial hummus typically contains preservatives that help extend this unopened shelf life significantly beyond a homemade version.
Once the container is opened, the shelf life dramatically shortens because the product is exposed to air and potential bacteria. Regardless of the package date, opened store-bought hummus should be consumed within five to seven days. Homemade hummus, which lacks commercial preservatives and pasteurization, has an even shorter lifespan and should be eaten within three to five days of preparation. Maintaining consistent refrigeration is paramount, as hummus should not be left at room temperature for more than two hours.
Identifying Signs of Spoilage
Before consuming hummus past its printed date, a thorough sensory check is the primary safety measure. Spoiled hummus will often develop a distinct, sour, or acidic odor, replacing the fresh, nutty, or earthy scent it should possess. Any smell that is distinctly unpleasant or rancid is a clear indication that the product should be discarded immediately.
Visual checks should focus on the surface of the dip, looking for signs of discoloration or mold growth, which can appear as white, green, or black spots or fuzzy patches. While some separation of oil and liquid is normal, a significant change in texture, such as sliminess, hardening, or a puffy appearance, signals spoilage. If the texture is gritty or sandy instead of smooth, or if the taste is sour or very pungent, discard it immediately to prevent foodborne illness.