Quick Hummus Question

[avariell]

Do you have to keep homemade hummus in the fridge? I am talking basic - garbanzo beans, tahini, lemon juice, olive oil and garlic. And as a spin-off question- could you overnight homemade hummus as a gift without any cold packs? I think it would be safe, but I am pretty relaxed about food safety issues. So as a gift recipient, would you eat hummus that arrived via UPS sans icepack?? :)

[krhm]

I wouldn't. Sorry! My jar of tahini says "refrigerate after opening" and I would think that the beans would need refrigeration too. Although it's not even close to homemade, what about one of those hummus mixes from Fantastic Foods? My parents swear by it when they're camping.

[SugarNSpice]

IMHO, I wouldn't eat something that is usually refrigerated in the grocery store but came to me room temperature. You can't absolutely gurantee how long that package will sit and in what temperature.

[jadenegro]

I'm sure you have a very clean kitchen and it would probably be fine, but I wouldn't want to risk it especially if this is a Christmas gift. Those ingredients are essentially combined raw and/or cold and sitting at room temp (ok, and maybe even if the UPS facility would be colder than room temp) that long seems chancy. I don't think canned hummus would be good either, although? Maybe someone's done it before? If you could put an icepack or dry ice in I think that's an excellent precaution.

[avariell]

I am not going to send it - it was more for curiosity sake since I know I lean towards the carefree side of refrigeration ;)
FWIW, I think tahini says refrigerate after opening only cuz the sesame oils can go rancid quickly - not because it will spoil at room temp. But the bean concern makes sense.

[funniegrrl]

I would absolutely keep it refrigerated. Remember, it's raw. Any raw food that's not in its whole state has the potential for bacteria growth. So, even leaving aside the rancidity possibility for the tahini, the lemon juice and pureed garlic and garbanzos would all be excellent bacteria factories at room temp. I probably wouldn't worry about it being left out for a couple of hours, but beyond that, in the fridge it goes.

[avariell]

I would absolutely keep it refrigerated. Remember, it's raw. Any raw food that's not in its whole state has the potential for bacteria growth. So, even leaving aside the rancidity possibility for the tahini, the lemon juice and pureed garlic and garbanzos would all be excellent bacteria factories at room temp. I probably wouldn't worry about it being left out for a couple of hours, but beyond that, in the fridge it goes.

does that mean if you heated it to a certain temp, it would no longer be raw and therefore safe? (again just out of curiosity)

[ljt2r]

I would absolutely keep it refrigerated. Remember, it's raw. Any raw food that's not in its whole state has the potential for bacteria growth. So, even leaving aside the rancidity possibility for the tahini, the lemon juice and pureed garlic and garbanzos would all be excellent bacteria factories at room temp. I probably wouldn't worry about it being left out for a couple of hours, but beyond that, in the fridge it goes.

OK, first I would agree with those who said not to ship it unrefrigerated. I don't know if I agree as strongly about leaving it out. But I did have to pop in and say that I do not think lemon juice or garlic are breeding factories for bacteria. They are both considered natural antibiotics. Not saying I would count on them for those properties, just saying they are about the last raw food I would worry about being left out on my counter.

[jadenegro]

I was most concerned about the possibility of cross-contamination - if anything got in the hummus, it would be bad news. But there is always the chance there is something on the garlic, beans, etcetera that would be bad news as well.

[jessicacoy]

I am kind of neurotic about food saftey issues (I will be the first to admit it!) so I would say no.....I would be concerned about it as you never see hummus as a shelf stable item. You could make a little hummus making gift pack with a jar of tahini, a can of beans, a lemon, etc and a recipe.....just an idea!

Jessica

[ljt2r]

I am kind of neurotic about food saftey issues (I will be the first to admit it!) so I would say no.....I would be concerned about it as you never see hummus as a shelf stable item. You could make a little hummus making gift pack with a jar of tahini, a can of beans, a lemon, etc and a recipe.....just an idea!

Jessica

I am not neurotic about food safety--although I am definitely more neurotic than my sister ;)--but I think this is a fabulous idea. Josie--your hummus is always awesome, so recipes are always welcome, and plus you could acquire dried beans with nice labeling, it would make a really cute gift set. Heck if I made hummus I would steal it. But I don't. :D I just eat Josie's.

[jessicacoy]

Josie - I'd love to have your recipe for you now-famous hummus! I have to admit that I have never made it (gasp!) even though I have a whole jar of tahini in the fridge and a bunch of garbanzo beans. I'd love to have a great recipe if you don't mind sharing.....

Jessica

[masimmons]

I've always heard - right or wrong - that if the food you buy wasn't refrigerated when you bought it you don't have to worry about refigeration afterward. I know that tahini needs to be refrigerated after opening so there is the kicker. I bring hummus to work all the time (for a single serving afternoon snack with vegies or crackers) and its not refrigerated and it been fine. I also brought a tub for our Christmas lunch carry in and it was fine. I'm sure the safest thing to do is refrigerate, but maybe OK for limited unrefigerated time too.

I'd like your recipe too! Hummus is one of my favorite things. By the way, when I brought mine to work, one of my co-workers compared it to baby poop, but he ate it anyway.

[funniegrrl]

I do not think lemon juice or garlic are breeding factories for bacteria. They are both considered natural antibiotics. Not saying I would count on them for those properties, just saying they are about the last raw food I would worry about being left out on my counter.

Right, I agree, I'd worry much less about this than many other things for those very reasons, and I think leaving it out at room temp for a while is certainly OK. But, neither garlic nor lemon juice are strong enough preservatives on their own for significant shelf life. For example, if you made infused oil with fresh garlic, herbs, etc, you'd have to store it in the fridge; that environment at room temp is perfect for the proliferation of botulism. The water in the fresh plant material + the anaerobic environment = possible food poisoning. Commercial products (not only infused oils, but things like chopped-garlic-in-oil) have been processed with heat and/or something like citric acid. Even then, you're supposed to refrigerate the product after opening.

http://www.fda.gov/bbs/topics/ANSWERS/ANS00523.html

P.S.
I've always heard - right or wrong - that if the food you buy wasn't refrigerated when you bought it you don't have to worry about refigeration afterward.
If the container says "refrigerate after opening" you definitely should do so. Sometimes canning and other preservation methods are good only until the seal is broken. Even then ... I can't imagine, say, opening a can of beans and leaving the unused portion out on the counter.

[avariell]

man the pressure is on!!!! Regarding the gift set idea- that is exactly what i am doing for a relative. i ever bought them the mini food processor to make it easy :)

so as to the recipe question.. uh... i don't really use one :o i can give you my basic steps... but i am total tinkerer... so i just adjust based on my taste at the time :)

1 head of garlic that has been roasted for about an hour in a 350 degree oven, cooled
1 can of garbanzo beans (or really any bean you like)
freshly squeezed lemon juice
extra virgin olive oil
~2-3 T tahini
i squeeze the roasted garlic out of the skin into a mini food processor, then add the beans and tahini and pulse it. i add at least the juice of one lemon and puree, then add olive oil to get to a consistency that i like (i prefer thick hummus so i use less oil). then i taste it and usually add a lot more lemon juice cuz i like it lemony. then i add salt and pepper.

ok sorry for the world's worst recipe :o :p


ETA- I should have also said that one of my most favorite hummus dips uses pinto beans instead of garbanzos, plus lots of jalapenos and i usually omit the tahini. it is the yummmmmiest bean dip with veggies.

[ljt2r]

One of my favorite hummus recipes by Josie had balsamic vinegar in it. Don't know if it was in addition to or in place of the lemon juice--Josie?

[avariell]

One of my favorite hummus recipes by Josie had balsamic vinegar in it. Don't know if it was in addition to or in place of the lemon juice--Josie?

oh yeah... i do that a lot cuz i often don't have fresh lemons around. basically i would replace the lemon juice with balsalmic vinegar. also when i make that particular dip, i omit tahini and instead of roasting garlic i just sautee some minced onions and garlic in olive oil to soften them up before pureeing it all in the mini food processor.

good lord. i don't think i have ever made hummus/bean dip the same way twice ;)

[ljt2r]

I am bumping this thread because I am looking for advice (haha, I am talking to you, Josie), on what to add to hummus to make it taste more complimentary to an Indian meal. Cumin and coriander? Something more exotic? Leave it as is? I want a third dip to round out a raita and something more exotic that I have not found yet for crudites for the holiday Indian meal for the in-laws....

Thanks :)

[penroma]

How long is homemade hummus good for in the fridge? I want to make some, but was curious as to how long it stays fresh.

[masimmons]

How long is homemade hummus good for in the fridge?

Mine is good for a week or more - if it lasts that long!

[ljt2r]

I am bumping this thread because I am looking for advice (haha, I am talking to you, Josie), on what to add to hummus to make it taste more complimentary to an Indian meal. Cumin and coriander? Something more exotic? Leave it as is? I want a third dip to round out a raita and something more exotic that I have not found yet for crudites for the holiday Indian meal for the in-laws....

Thanks :)

I'll answer this for her since I called this her this AM, in case anybody else is dying to know. ;) We talked about cumin, coriander and plain yogurt and cilantro--I will probably try some combo of all of those.

[wallycat]

Beans are a protein, so I would side with refrigeration...especially overnight.
I am pretty lax with food safety but agree I'd opt refrigerating.

If I make so much that it will last longer than a week, I freeze the remainder into sizes that I can thaw for another week's worth of eating :)

[jessicacoy]

Thanks for trying to type out your recipe. I do so much better when I have directions to follow! I'll give it a go at some homemade hummus soon. Yum, yum!


man the pressure is on!!!! Regarding the gift set idea- that is exactly what i am doing for a relative. i ever bought them the mini food processor to make it easy :)

so as to the recipe question.. uh... i don't really use one :o i can give you my basic steps... but i am total tinkerer... so i just adjust based on my taste at the time :)

1 head of garlic that has been roasted for about an hour in a 350 degree oven, cooled
1 can of garbanzo beans (or really any bean you like)
freshly squeezed lemon juice
extra virgin olive oil
~2-3 T tahini
i squeeze the roasted garlic out of the skin into a mini food processor, then add the beans and tahini and pulse it. i add at least the juice of one lemon and puree, then add olive oil to get to a consistency that i like (i prefer thick hummus so i use less oil). then i taste it and usually add a lot more lemon juice cuz i like it lemony. then i add salt and pepper.

ok sorry for the world's worst recipe :o :p


ETA- I should have also said that one of my most favorite hummus dips uses pinto beans instead of garbanzos, plus lots of jalapenos and i usually omit the tahini. it is the yummmmmiest bean dip with veggies.