An opened container of hummus doesn’t really keep all that well. I mean, that’s normal for a chip dip, where you expect to kind of go through one container pretty quickly, but most sandwich spreads will last for ages.

considers

I guess one could maybe try adding some sort of preservatives to improve the shelf life, if one’s doing homemade hummus in a food processor.

EDIT:

https://old.reddit.com/r/foodscience/comments/476xdr/preservatives_for_hummus/

Acid will help preserve the hummus against bacterial growth. Hummus has a pretty high pH so the more lemon you can add the better. Cooking it before storing or using canned chickpeas instead of dried may help too. Canned chickpeas have been retorted to be sterile while dried ones may still contain some bacterial spores. Your hummus may also go bad because the fats inside spoil. Refrigerating or freezing will slow this process but it’s ultimately inevitable. Adding an antioxidant would help reduce this. The lemon juice contains citric acid which will act as an antioxidant. Ascorbic acid (vitamin C) would help too, though it will make it taste sour. Rosemary essential oil (a tiny drop will do) is a powerful antioxidant that would also help preserve your hummus. Lots of preservatives are totally natural–heat and acidity tend to be the best and most accessible preservatives.

I also have a bottle of citric acid for preserving syrups that I suspect would work.