Canning Garbanzo Beans or Chickpeas

     This is a super versatile item!!  From making fresh hummus to utilizing the
by-product which is aquafaba, a vegan egg replacer used in meringues and even cocktails. I love cold garbanzo beans in my pasta salad creations and these are great when mashed and used as a thickener in soups and stews.
     I have seen recipes touting "Hummus in a jar" but, when you look at the ingredients and the recipe it is not tested for safety and I see a few questionable items in the jars. I feel more confident sharing the safe way to can the beans and once you open a jar, you can add the proper ingredients for your hummus.  Enjoy! Diane 

Two Pounds Organic Garbanzo Beans, aka Chickpeas
Pink Salt or Canning Salt 
Yield: Seven Pints

This is what I do based off of the Direct Instructions from the NCHFP (safe canning site) 

• An average of 2 pounds of garbanzo beans will yield 7 pints.
• Select mature, dry beans/peas. Sort out and discard impurities. 
• Wash beans under running water. 
• Next, hydrate beans, by covering sorted and washed beans with water in a large pot.
• Boil beans 2 minutes, remove from heat, soak 1 hour and drain.
• Cover beans after first soak with fresh water and boil again, this time for 30 minutes.
• Prepare your canning jars. 
• Add 1/2 teaspoon of salt per pint to the jar, if desired. Fill jars with beans and cooking water, leaving 1-inch headspace.
• Pressure Can:  Pints 75 Minutes, Quarts 90 Minutes according to your altitude and canner type. 

NOTE: AQUAFABA: The byproduct of canning garbanzo beans is "aquafaba" which is the somewhat thicker, viscous liquid that you see when you pour out a can of commercially canned garbanzo beans.  It is an Egg Replacer!!  It's great for many uses so, when you go to drain your garbanzos to eat - think about how you can use the liquid "aquafaba" before you wash it down the drain.  ((hint: think 'Airy Meringues'))
           HUMMUS:  I blend all my ingredients together in a food processor until smooth 

• 3/4 cup olive or canola oil
• 1 pint canned chickpeas/garbanzos, rinsed and drained *or save the aquafaba!
• 1/4 cup tahini paste 
• 3 tablespoons fresh lemon juice
• 2 teaspoons minced garlic
• 1/2 teaspoon salt