How long do can chick peas last after opened?
I opened a can a long time ago and only used half. The rest are in a sealed tupperware container in the fridge with the juice from the can. When I smell it it just smells like…. canned chickpeas. They’ve been in the fridge for several months but appear to be perfectly fine.
I know most people are going to say ‘anything in the fridge that long is probably bad’ but does anyone have any insight specific to canned chickpeas?
Do they even go bad at all? They appear to be perfectly safe and I’m craving some hummus.
@ betty, no I wouldn’t eat hummus that was several months old because it contains other ingredients that can go bad such as garlic, plus it is not being preserved in any kind of brining liquid.
Pickles for example can last for months because they are in a brine. But if you made a tatziki with them obviously the yogurt would go bad, so your hummus example is pointless.
I guess my question is, is the liquid in a can of chickpeas equivelent to the brine in a jar of dill pickles in terms of preserving them.
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2 comments a "How long do can chick peas last after opened?"
beans are a protien product and totally non acidic and need to be treated as a meat. I would not use them. No matter what they smell like it could be spoiled and you could get sick. next time you need to use only half the can, freeze them.
They go bad. And, because chick peas are a protein, they are a very potentially hazardous food. The health department recommends not keeping any food longer than 7 days if kept at 41 F.
Let me ask you this: Would you eat hummus at a restaurant knowing that the restaurant had kept the chickpeas in the fridge for several months?
The health department requires food service operations to follow these rules. They recommend that home cooks do the same. Food poisoning is not fun.
I see posts on y/a all the time that put down restaurants and how unsafe they are. Restaurant food is, in fact, safer than home cooked meals. At least restaurants have food safety plans/procedures in place. Most home cooks know nothing about food safety and sanitation.
One of the first things a cook/food handler learns is that food that can make you sick may not smell bad. Bacteria that spoils food and bacteria that make you sick are often times two different types of bacteria.
Edit: I didn’t ask you if you would eat the restaurant hummus if it was several months old; read the answer again. I asked you if you’d eat hummus that was made out of chickpeas that were several months old. And please don’t tell me my example is pointless. I don’t appreciate being patronized.
And no, the chickpea juice is NOT equivalent to pickle juice/brine…. lol, because pickle juice is made out of vinegar, which is an acid, which is a perservative. Canned chickpeas do not contain vinegar.
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