We’ve been eating a lot of homemade hummus over the last few years. The stuff is divine – packed full of “superfoods” like garbanzo beans, olive oil, sesame seeds and raw garlic, hummus is one of my favorite foods. My husband has asked me to pack it for his lunches every day – he has a tortilla, some raw vegetables and a little container of hummus.
Yesterday I canned a few quarts of garbanzo beans (chickpeas) with some of the seasonings necessary for making hummus. This will really cut back on the time involved when making hummus from scratch. Canning garbanzo beans yourself really reduces the cost – I can buy 25 lbs of dry garbanzos for under $19. I can make about 4 cups of homemade hummus for under $1, which is loads cheaper than at the grocery store.
I wish I could make the hummus and then just can it, but there’s a few things that make it unsafe to do that. Mainly, the added olive oil makes it unsafe for home canning, but also the thickness – most pureed items are not safe for home canning… not just hummus but also other thick pureed type foods like pumpkin puree or refried beans. When there’s no fluid water in between each piece of food in the jar, the heat can’t penetrate properly and so the inside of the jar doesn’t get processed properly. When that happens… hello botulism! The nice this is once they are canned “un-pureed” they are easy to mash up and puree.
Bethany’s Canning Recipe for Garbanzo Beans
This recipe is per quart desired – so if you want to can 6 quarts, multiply it by 6, etc. You will need a pressure canner for this recipe.
- 1 2/3 cups dry garbanzos
- 1 Tsp salt (pickling or canning salt is best)
- 1/4 tsp Cumin
- 1/4 tsp Black pepper
- 1/4 tsp Paprika
- 1/2 tsp Mediterranean/Greek seasoning blend
Soak the dry beans overnight. Into each quart-size jar, add in the seasonings and top off with soaked beans to about an inch from the top. If your last jar is not quite full, that’s okay. Cover with boiling water to leave an inch of headspace and seal with your lids according to standard canning directions. I prefer to fill all the jars about a third of the way full, then go fill them all with another third, and then all the last third. This helps heat the jars gradually to prevent breakage due to heat stress.
Note: I do can dry regular beans without soaking, but I do not recommend this with garbanzos. The rounder shape allows for them to pack tighter and I have had jars blow up on me not because I didn’t leave enough room in the jar itself, but because they were too tightly packed to move freely while expanding.
Shake the jar after filling with water, just a little to mix in the spices before you process them. Process for 90 minutes at 10 lbs pressure (I use 15 because of my altitude).
And of course, to make the hummus! I have posted a previous recipe for hummus here before, but it was using commercially canned garbanzos and I have modified it just a little so I can use my quarts. The quart size is just the perfect amount for a blenderful of hummus, and probably makes about 4 cups. Best of all – it only costs about $.60 for what is about equal to 2 standard cans of beans. That’s about 25% of the retail price.
Bethany’s Homemade Hummus
You can see the original recipe using commercially canned garbanzo beans here.
- 1 quart jar of above seasoned garbanzo beans, undrained
- 3-4 cloves raw garlic
- 1/3 c. tahini
- 1/3 c. lemon juice
- 1 Tbs extra virgin olive oil
- additional water as needed
Empty garbanzo beans into blender pitcher. Add remaining ingredients and begin blending. This mixture will initially be too thick for the blender to process. Add additional water, a little at a time, until the blender is able to process the mixture.
Tip: Put the water in the emptied quart jar first and swirl it around a bit to get all those leftover spices before adding to the blender.
Recipe makes approx. 4 cups. Serve with raw vegetables, tortillas, pita bread, crackers, or whatever you’d like. I’m a weirdo and I like mini wraps made with my homemade hummus, a slice of cucumber and pepperoni wrapped in a piece of homemade tortilla 🙂
This recipe has lots of versatility… I’ve added sundried tomatoes, roasted peppers, even hot peppers. Pretty much whatever sounded good.
So I hope you enjoyed my canning recipe for garbanzo beans and of course my homemade hummus! Bon Appetit!