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Canning Garbanzo Beans or Chickpeas

7/12/2020

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     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
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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP to ensure Canning Safety. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email