Friday, August 17, 2012

Canning Garbanzo Beans (Chickpeas) and Homemade Hummus

I took advantage of cooler weather this week, especially in the mornings, and canned some more dried beans for the pantry--red kidney, pinto and garbanzo.  About 40 pints worth total.

Then I also made some homemade hummus with the garbanzo beans that I canned specifically for that reason.  I'm trying to be a little healthier around here as well as find some different recipes for our wheat intolerant daughter.

This recipe I found was in the book "4 Ingredients Gluten-Free: More Than 400 New and Exciting Gluten-Free Recipes Using 4 or Fewer Ingredients" by Kim McCosker and Rachael Bermingham.   Whew!  That is a mouthful of a title.

1 - 15 oz. can of garbanzo beans (or 1 pint jar home canned), drained and liquid reserved.
1 clove of garlic, crushed
1 Tbs. olive oil
1 tsp. cumin (actual recipe called for 2 but one was PLENTY in my opinion--and I like spicy stuff.)

Combine all in blender or food processor with 1/2 tsp. sea salt.
Blend at low speed, gradually adding the reserved bean liquid 'til desired consistency.

When using home canned beans I find that there isn't as much liquid to reserve vs. store bought cans.
I didn't use much of the reserved liquid making this--maybe a tablespoon.
I can't imagine putting 2 tsp. of cumin in 1 cup of hummus......WOW that just seems like SO much.
Tried this with carrot sticks, celery sticks and tortilla chips and loved it.


  1. Hummus is awesome! You can do so much with it. Add some tomatillo green salsa, a little lime juice, garlic and even cilantro. Way yummy!

    1. I'll have to try that tomatillo green salsa. That sounds delish! So far I'm eating the majority of it, but that's o.k. because it's better than me eating chocolate.



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