chickpeas

Jadeytee

Can you freeze humous? I love it and would really like to have a go at making my own. But it seems to be only me that likes it, I would hate to waste any.

Can you freeze it? How long for? How can I make it re edible again? Just leave to defrost?

Thanks in advance

Swan_2

Jadeytee wrote: »

Can you freeze humous? I love it and would really like to have a go at making my own. But it seems to be only me that likes it, I would hate to waste any.

Can you freeze it? How long for? How can I make it re edible again? Just leave to defrost?

Thanks in advance

it freezes well & seems to keep forever ... just leave it to defrost, give it a stir & eat

all this talking's making me want some now, I'm off to defrost the giant tub I've got in my freezer

rockie4

thriftlady wrote: »

No, it is jumbo couscous also called mograbiah. See here

I've had the ready made salad from Sainsbugs :drool: I've tried all the big supermarkets mear me and Holland and Barrets but can't find it anywhere Does anyone know where to get it......please, pretty please?????

Meadows

lynzpower wrote: »

Salad bars in waitrose seem to have a jumbo couscous with chickpeas. Its lovely, Id love to make this myself- but has anyone seen this jumbo cous cous anywhere?

louidog wrote: »

Could it be Bulgar wheat??

BULGUR WHEAT

110gms (cooked) Bulgur Wheat ( A bit wet following pack instruction, would use less water or cook like rice in microwave cooker)
1/2 yellow pepper chopped (or your choice of colour)
2-3 Spring Onions chopped
Small tin of chickpeas (I would actually use a large tin)
Peppered Mackerel, Tuna etc (Your Choice)

Mix ingredients together, toss in fish
Allow the dish to chill for several hours.

(The bulgur wheat should be dry not wet, like couscous, if not dry, put the bulgur wheat in a metal sieve, put a little water in the bottom of the pan, place sieve over the top & heat the water, the steam will dry & separate the wheat).

This is a basic recipe, try adding flavored oils, vinegars, mixed beans, left over cooked meat, cheese, fruit, nuts etc, whole baby tomatoes, almost anything goes.

I would actualy use a large can of Chickpeas (I tend to eat more while making up the salad :rotfl::rotfl:).



You can soak &cook up a pack of dried Chickpeas and then freeze them for handy use.

vij

Hummous freezes great. I make up sandwiches in adv and freeze them down, but I have found its better to be a bit heavy handed with the flavouring as it seems to get milder in freezing to me

zippychick

Ok, very silly question time .....

I bought dried chickpeas, yellow split peas, and errrr pinto beans. Soaked them all overnight like a good little girl, brought them to the oil for ten minutes, then cooled and put in the fridge. NOW. Today I realised I have totally done it wrong - i wondered why the chickpeas tasted hard ish and unlike tinned ones - so it turns out I have forgot the simmering part for all 3 of them!

Now, if i bring to the boil , then simmer for (however long pack says for each one), are they then ok to freeze for future use? And general consumption. Possibly sounds daft, but am paranoid of poisoning myself.... as i guess technically they will have been cooked 3 times - last night boiling, today simmering, then cooking again when finally using ?!

Anyone help?

Quasar

zippychick wrote: »

Ok, very silly question time .....

I bought dried chickpeas, yellow split peas, and errrr pinto beans. Soaked them all overnight like a good little girl, brought them to the oil for ten minutes, then cooled and put in the fridge. NOW. Today I realised I have totally done it wrong - i wondered why the chickpeas tasted hard ish and unlike tinned ones - so it turns out I have forgot the simmering part for all 3 of them!

Now, if i bring to the boil , then simmer for (however long pack says for each one), are they then ok to freeze for future use? And general consumption. Possibly sounds daft, but am paranoid of poisoning myself.... as i guess technically they will have been cooked 3 times - last night boiling, today simmering, then cooking again when finally using ?!

Anyone help?

If you cook them again thoroughly before you finally use them, any potentially harmful organism will have been killed off. That said, I don't think that you should have problems, as I believe only meats and other animal products are the no-nos for refreezing.

Maybe someone better informed will come along soon to confirm or deny the above. I wouldn't like to be responsible for your demise, zippychick!

zippychick

Quasar wrote: »

If you cook them again thoroughly before you finally use them, any potentially harmful organism will have been killed off. That said, I don't think that you should have problems, as I believe only meats and other animal products are the no-nos for refreezing.

Maybe someone better informed will come along soon to confirm or deny the above. I wouldn't like to be responsible for your demise, zippychick!

No no, you are saying what I thought too! I think I am just being paranoid ala cooking meat IYKWIM?! :rotfl:Now, what to do with them all! I haven't actually froze them yet - i had friends here last night so they were put in the fridge to sort out today. It's more the triple cooking that worries me

Quasar

zippychick wrote: »

No no, you are saying what I thought too! I think I am just being paranoid ala cooking meat IYKWIM?! :rotfl:Now, what to do with them all! I haven't actually froze them yet - i had friends here last night so they were put in the fridge to sort out today. It's more the triple cooking that worries me

Triple cooking will probably destroy most of the vitamins in them and leak much of the minerals. But you will still be left with filling, complex carbohydrates. Although you may want to try the first dish at a time when you will have a day on your own, so that you can sound like a space shuttle launch to your heart's content. :rotfl:

By the way and slightly OT: To avoid the unpleasant gas consequences of eating pulses, when you soak them overnight add two tablespoons of vinegar to the water. Works with me... :A

zippychick

Quasar wrote: »

Triple cooking will probably destroy most of the vitamins in them and leak much of the minerals. But you will still be left with filling, complex carbohydrates. Although you may want to try the first dish at a time when you will have a day on your own, so that you can sound like a space shuttle launch to your heart's content. :rotfl:

By the way and slightly OT: To avoid the unpleasant gas consequences of eating pulses, when you soak them overnight add two tablespoons of vinegar to the water. Works with me... :A

I didn't know they had that effect! :eek::rotfl: You've almost put me off them now!