It’s Hummus Time

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Hummus in one of my favorite quick lunches. Well, it can be quick if you have a package of it or a can of garbanzo beans (chickpeas). If you’ve home-canned them, using the soak method it can be pretty quick, too.

Then there’s me.

I never think to plan to have hummus. It’s always a spur of the moment thing. I do have some commercially canned garbanzos, though who knows how long they’ve been sitting in the cupboard. I think they moved here with me. And heaven knows I don’t want to spend the money on a little package of hummus. I don’t care how good it’s supposed to be.

Enter Facebook. Someone in an FB canning group I belong to posted information about Hummus in a Jar. It looked really good and seemed to solve all my issues. Plus, I had a bag of garbanzos and everything else I needed. So, of course, I had to give it a go.


My Hummus to Be, fresh out of the canner.

There are no exotic ingredients. All you need are dried garbanzo beans, toasted sesame seeds, garlic cloves, and lemon juice. That’s it. If you don’t have these things in your cabinet, they’re available in most markets–even my small village market.

You do need to plan, though. The beans need to be sorted and washed. Then let them soak for 12 to 18 hours. The next day, drain and rinse the beans. Put in a large pot, cover with water (with 2 inches to spare), and bring to a rolling boil.

Garlic and sesame seeds go into each pint jar. Then, using a slotted spoon, add the beans, followed by lemon juice cooking liquid. Be sure to leave an inch headspace. Pressure can at 10 pounds of pressure (adjust for your altitude) for 75 minutes. And there you have it–hummus on demand.

When you decide to use it, drain the contents, retaining the liquid. Add oil (I used grapeseed, but many use olive oil) and other flavorings if desired. If it’s too thick, add some of the retained liquid. Send for a happy whir in the food processor or blender.

The first time, I had my hummus with flatbread, spinach and  tomatoes. The next time, it was with delicious crackers from Triple Green Jade Farm that I got at the farmers’ market. (The tomatoes came from the farmers’ market, too.)

I didn’t have the amount of sesame seeds called for in the recipe. So I added tahini, which I had on hand. Even if I had the right amount, I’m not sure it would have the flavor I want, so I’ll likely just add tahini when I’m using it. Also, I like a little more lemon flavor, so I added more. And when it came to draining the beans, there really wasn’t anything to drain. The beans seem to have absorbed it.

You can find the recipe here. But I highly recommend getting the book, Not Your Mama’s Canning Book, by Rebecca Lindamood. My friend Karen Bergland got it for me as an early birthday present, and I couldn’t wait to dive in. I’ve already made several of the things she shares, and there are others I’d like to try. Besides the recipes and instructions for canning, she includes items that don’t have to be canned (like extracts) as well as recipes for using what you’ve made. By the way, the Honey Mustard recipe is amazing.


© Copyright 2017 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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