Hi,
We make hummus on commercial scale and were trying to find out ways in which we can extend the shelf life of hummus, both naturally and through preservatives. We use chickpeas, tahini, lemon juice, virgin oil, water and salt and citric acid to make hummus. What should be the proportion of these ingredients which might lead to extend the shelf life of hummus to at least 2 weeks.
Also, if we add preservative potassium sorbate to hummus, what should be the amount which we should add to extend the shelf life? Is there any other preservative that we should add.
Hope to hear from someone on this.
Regards,
Moile
