Canning prepared hummus is not advised, but it is possible to can garbanzo beans. To can garbanzo beans, soak them in water overnight and boil the beans for 30 minutes. Hot pack the beans into canning jars and process in a pressure canner for 75-90 minutes.
Is it Safe to Can Hummus?
It is impossible to safely can hummus because it has a paste-like consistency. Heat can’t successfully penetrate through the middle of the canning jar, even when pressure canning. There is currently no safe home canning method that can reliably attain the required temperatures for canning hummus.
However, it is safe to can chickpeas or garbanzo beans, which are the main ingredient used to make hummus. Garbanzo beans offer a wealth of protein, fiber, and other essential nutrients and can be blended with oil and spices to make hummus.Print
Is it Better to Pressure Can or Water Bath Can Chickpeas and Garbanzo Beans?
Pressure canning is the most suitable method for canning chickpeas. Chickpeas are low-acid foods that may have spores that can lead to foodborne illness, including botulism.
The high temperature reached during pressure canning is required to destroy the botulism bacteria spores and ensure the safety of the canned chickpeas. Water bath canning is not a recommended method of canning chickpeas.
How to Make Hummus from Canned Chickpeas or Garbanzo Beans
It’s quick and simple to make hummus using canned chickpeas or garbanzo beans.
- Drain the canning water and rinse the chickpeas thoroughly under cold running water. This helps to improve the flavor and remove any excess salt.
- Add the drained chickpeas, lemon juice, minced cloves of garlic, extra-virgin olive oil, tahini, ground cumin, and a pinch of salt to a food processor or blender. You may adjust the amount of the ingredients used to your preference or follow a hummus recipe.
- Grind the ingredients until they make a smooth and creamy paste. Scrape down the sides of the blender occasionally to ensure that everything is combined. Add a tablespoon of water at a time if the mixture appears too thick until you reach your desired consistency.
- Taste the hummus and, if necessary, add salt or fresh lemon juice to your liking. You can also enhance the flavor by adding other veggies, herbs, or spices like roasted red peppers, paprika, or fresh parsley.
- Transfer your hummus to a serving bowl and drizzle with olive oil and other toppings for added flavor and to enhance the presentation.
- Serve the homemade hummus with pita bread, tortilla chips, or raw vegetables.
What Size Jars Should Be Used for Canning Garbanzo Beans or Chickpeas?
When canning garbanzo beans, you should use pint-sized jars or ½-pint jars.
Are Chickpeas Different than Garbanzo Beans?
No – garbanzo beans and chickpeas are used interchangeably and refer to the same thing. The word “chickpea” is widely used in Canada and the United States. They are often referred to as garbanzo beans in Spain and Latin America.
What are the Benefits of Canning Garbanzo Beans or Chickpeas?
- Convenience: Canned chickpeas offer a ready-to-use ingredient; drain and rinse them before using.
- Improves digestion and controls blood sugar levels: Fiber from chickpeas helps reduce the sugar absorption rate in the bloodstream, which is helpful for people with diabetes or those controlling their blood sugar levels.
- Nutritional value: Canned chickpeas are rich in nutrients such as protein, fiber, and vitamins and minerals like iron, folate, magnesium, potassium, and zinc.
How to Store Canned Garbanzo Beans or Chickpeas
Canned chickpeas should be stored in airtight containers in a cool, dry location like a pantry or cupboard. Avoid exposing them to direct heat or sunlight and ensure they are in an area with proper airflow to prevent rusting of canning lids.
Label the container with the canning date to help you keep track of your stock. Rotate the stock following the first in, first out method to ensure you use the oldest stock first.
The Shelf Life of Canned Garbanzo Beans or Chickpeas
Garbanzo beans that have been properly canned and packaged can be stored in the pantry for up to a year. Once opened, store them in the refrigerator and use them within five days.