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  • FIRST POST
    • sce37
    • By sce37 31st Mar 05, 1:13 PM
    • 128Posts
    • 33Thanks
    sce37
    Making hummus
    • #1
    • 31st Mar 05, 1:13 PM
    Making hummus 31st Mar 05 at 1:13 PM
    I was thinking of making a big batch of hummus for my daughter's school lunches during the holidays and freezing it in handy batches. Does anyone know whether that would freeze and defrost ok.
    I say what I like, I like what I say!
Page 1
  • greenlogo
    • #2
    • 31st Mar 05, 2:15 PM
    • #2
    • 31st Mar 05, 2:15 PM
    I've frozen bought Houmous before and it was fine - it split a little when I defrosted it outside the fridge, but I stirred it back together with no ill effects.

    i'm not sure how well HM would freeze, but I imagine if anything it'd be a little better as the texture tends to be "looser"
    Pre O/S: what's a vitamin? Does it begin with the letter e?Now: I'm not eating any of that pre-made rubbish...
  • Ted_Hutchinson
    • #3
    • 31st Mar 05, 2:28 PM
    • #3
    • 31st Mar 05, 2:28 PM
    I've successfully frozen homemade Hummus. No probs at all. If you use garlic or salt in your hummus recipe it might be wise to go easy on it when intending to freeze as it does tend to increase these flavours while in the freezer or defrosting in the fridge. So go for a mild low salt version.

    Moneysavers will know that using a pressure cooker is quicker for preparing dried chick peas/beans which also work out cheaper than tinned.

    I've also tried freezing Guacamole after I found a market trader throwing out ripe Avocadoes. It did need restirring when it defrosted but I'd put a bit of chilli in it and that also seemed a tad hotter after it was frozen.
  • Ria
    • #4
    • 31st Mar 05, 3:51 PM
    • #4
    • 31st Mar 05, 3:51 PM
    Can someone post a recipe please? Thanks
  • Ted_Hutchinson
    • #5
    • 31st Mar 05, 4:21 PM
    • #5
    • 31st Mar 05, 4:21 PM
    Can someone post a recipe please? Thanks
    by Ria
    From Here




    • 175 g (6 oz.) chick-peas, picked clean and soaked overnight
    • 2 cloves of garlic, chopped
    • 2 tablespoons tahini paste (optional, but add more oil if not used)
    • Juice of 1 and a half lemons
    • 1 and a half teaspoons ground cumin
    • 4 tablespoons vegetable oil
    • 300 ml (1/2 pint) chick-pea cooking liquid
    • Salt and black pepper
    • 1 or 2 tablespoons olive or vegetable oil
    • A little cayenne pepper or paprika
    Preparation
    Rinse the chick-peas. Cover with plenty of water in a large pan, bring to the boil and skim until clear. Cover and cook until soft: in a pressure cooker they will take 15-20 minutes; otherwise a little over 1 hour, according to their age. Strain the chick-peas, reserving the cooking liquid. divide all the ingredients in two and place the first batch in a food processor or liquidiser; blend until grainy and of a runny consistency. If too dry, add more liquid and then adjust the seasoning and blend it in briefly. Make the second batch in the same fashion. Pour on to a flat platter, and sprinkle the oil and the cayenne pepper or paprika decoratively on top before serving.


    A recipe for tinned/canned Chickpeas here
    but after you have been doing it for a bit you don't bother with measuring the ingredients. If you just do it by taste it works fine. I always use olive oil rather than "vegetable" but it's all a matter of taste.
    Last edited by Ted_Hutchinson; 31-03-2005 at 4:31 PM.
    • sce37
    • By sce37 31st Mar 05, 8:44 PM
    • 128 Posts
    • 33 Thanks
    sce37
    • #6
    • 31st Mar 05, 8:44 PM
    • #6
    • 31st Mar 05, 8:44 PM
    Thanks all for your advice. Will set to work tomorrow. Won't be soaking though as I got 3 tins of chick peas for a 1 on special offer at Sainsbury's
    I say what I like, I like what I say!
    • tiff
    • By tiff 31st Mar 05, 9:59 PM
    • 6,551 Posts
    • 8,597 Thanks
    tiff
    • #7
    • 31st Mar 05, 9:59 PM
    • #7
    • 31st Mar 05, 9:59 PM
    This is the recipe I use, I like it because there are less ingredients than some recipes.

    1 can (approx. 400g)of cooked chick peas (or you can soak overnight and cook 1 cup of dried chick peas)

    2 Tablespoons of olive oil

    1 - 2 cloves of fresh garlic

    2 Tablespoons of tahini (sesame paste)

    the juice of 1 lemon

    a little water to blend

    salt and pepper (optional)

    Place all ingredients in a food processor and blend until fairly smooth - you may need to keep adding water bit by bit until you get the consistency you want.

    We have rows in our house about me eating houmus, my husband hates it and hates me eating it because of garlic breath lol
    A budget is telling your money where to go instead of wondering where it went. - Dave Ramsey
    • tiff
    • By tiff 31st Mar 05, 10:05 PM
    • 6,551 Posts
    • 8,597 Thanks
    tiff
    • #8
    • 31st Mar 05, 10:05 PM
    • #8
    • 31st Mar 05, 10:05 PM
    Now that I've made it quite a few times, I boil up a whole bag of chick peas and then separate them into bags in the freezer. I then throw a bag of chick peas in the food processor when needed, add tahini paste, olive oil and lemon juice and hope for the best. Just add water to make it sloppier, let it chill for a while to let the favours develop. You cant fail!
    A budget is telling your money where to go instead of wondering where it went. - Dave Ramsey
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