I’m celebrating today because my first book is hitting the book stores! Please enjoy this preview of the contents of the book, and when you’ve done that, scroll to the bottom for a giveaway!
Oh my goodness, guys. Today is going to stand in my memory as one of the most exciting days of my life. Today is the day my book hits the stores and is officially for sale. To celebrate, I want to share one of my family’s favourite recipes from the book: Instant Hummus in a Jar. We are talking about chickpeas canned with lemon juice, garlic, and sesame seeds; everything you need for hummus in one pretty little package. Why is this a favourite of everyone in the house? For starters, we are hummus crazy. As a canner, I love it because it is ridiculously easy to make. As a mom, I love it because my three eldest can make a batch of hummus themselves as easily as cracking a jar, straining a little liquid, and plopping the contents into a blender or food processor. It doesn’t hurt that everyone who has tried it says it is some of the best hummus they’ve ever tried. I’d call that a win/win/win.
So let’s chat for just a sec about what makes “Not Your Mama’s Canning Book” a little different than all the other wonderful books on the market. It’s a modern take on canning, to be sure, with a globally inspired collection of canning recipes, but there is more to it; it also contains nearly 40 recipes to make FROM those goods you’ve just canned. Why? Because all the beautiful jars on the shelf don’t amount to any help at all unless you know how to use them!
Before I get to the recipe (because it is DEAD easy), I’d also like to share a couple of insider stories about the process of writing and photographing the book. My family was instrumental in getting this book done. Not only did they eat every single thing that went into the book, but they offered actual physical help in making it happen. They schlepped dishes out onto the porch (my preferred place to shoot photos) and back into the kitchen where they bravely volunteered to eat the beauty plate (translation: fought over who got to eat the prettiest plated food.) They held reflectors for me. And hilariously, they held a white board behind the shelf pictured on the cover so I could get a pristine, clean look. This they did 5 times in various permutations as I worked to meet the specifications laid out by my publisher. First, the jars and shelf were taken onto the porch and the board was held by my 16 and 18 year old. Next came my middle son and his best friend on 3 different attempts, one of which was in gale force winds, and -finally- my husband and my middle son held the white board for the money shot. I paid them in food. They did not complain.
And about this recipe specifically, I have a story. I had very limited time because I was finishing up recipe development during The Nutcracker season at Neglia Conservatory of Ballet where my son attends AND was in the middle of birthday season for my boys AND it was smack dab between Thanksgiving and Christmas and I generally felt like a crazy woman. It was the one day of the week I didn’t have to drive an hour and a half or make a feast or birthday cake, and I was prepared to put the finishing touches on the Instant Hummus in a Jar recipe by canning one last batch. I gathered my ingredients, went to the pantry, and realized with horror that I was completely out of dried chickpeas. Not a big deal if you live in the city, but friends… I’m in the middle of nowhere. The only place that would carry dried chickpeas for miles upon miles -the Amish bulk food store- was closed because it was Sunday. I was in trouble. I put out a Hail-Mary call for dried chickpeas on facebook, and my long-time, dear friend, Lisa answered with “I have them! I’ll send them home with your kids after youth group!” Oh my word, y’all. What would we do without good friends? Well, we’d be hummusless, for starters. Thank you, Lisa!
Onto the hummus!
Instant Hummus in a Jar
Rate RecipeIngredients
- 1 1/2 pounds dried garbanzo beans picked over and rinsed
- water
- 1 1/2 cups toasted sesame seeds
- 18 large cloves garlic lightly smashed and peeled
- 1 1/2 cups lemon juice
Instructions
- Soak the garbanzo beans for 12 to 18 hours. Drain well, then transfer the beans to a large stockpot. Cover with water by 2 inches and bring to a full rolling boil.
- Add 1/4 cup of sesame seeds and 3 large garlic cloves to each of 6 pint jars. Use a slotted spoon and canning funnel to transfer the boiled beans into the jars, leaving a generous 1-inch of headspace. Follow this by adding 1/4 cup of lemon juice and then top off the liquid in the jar to witihin 1 full inch of headspace by adding the beans' cooking liquid.
- Use a chopstick to release any air bubbles in the jar and adjust the liquid level, if needed, by adding more bean cooking liquid. Moisten a paper towel with vinegar and use it to wipe the rims of the jars.
- Place the lids on the jars and fasten appropriately, whether it's turning a ring to fingertip tightness or fixing clamps in place.
- Process in a pressure canner according to the manufacturer's instructions at 10 pounds of pressure for 75 minutes. Let the canner come back to atmospheric pressure naturally, then open the lid and transfer to a towel-lined rack to cool undisturbed for 24 hours. Remove the rings, wash and label the jars, and store in a cool, dry place for up to 1 year.
To Make Hummus from Instant-Hummus-In-A-Jar:
- Pour the liquid from the jar through a fine-mesh sieve to prevent losing the seeds. Reserve the liquid and set aside. Pour the contents of the jar into a food processor fitted with a metal blade or blender. Use reserved liquid to thin, if desired. Add salt to taste.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!
The Giveaway:
Well, hello. I’d love to give away 5 signed copies of “Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them”! I’d also like to throw a new canning funnel with each of those books, if it’s okay with you!
Not Your Mama’s Canning Book Giveaway
Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them is available to order through these fine retailers!
Reader's Thoughts...
Kim says
Hi, I just found this recipe and am very excited to try it.
What type of lemon juice ? Not fresh but bottled right ?
Rebecca says
That is correct!! Bottled lemon juice is predictable in its acidity so you want to use that for canning.
Sheila K Schmitt says
So love your cookbook! Wanted to know if you did the instant hummus in a jar in half pints instead would the time to process be the same?
Rebecca says
Hi Sheila! You can most definitely make them in half pints but yes, the processing time stays the same. 🙂 I’m so glad you love the cookbook. Thank you for taking the time to let me know!!
Tsmra says
Very excited to try this out! Chickpeas are one of my salad faves. But years ago, I really had my eyes opened while I’m Jerusalem, and eating felafel’s … ground chickpea balls, deep fried and filled in pocket bread with veggies … and sesame paste as a Mayo. Delish! Hummus is just a lovely creation of those yummy flavors.
Rebecca says
Hi Tamra! I hope you love this as much as I do! And yes, falafel is dreamy!!!!
Nancy says
Did you intend to leave salt out of your recipe?
Rebecca says
Actually, yes and no. 🙂 You do not add the salt in the beginning when you can the beans, but you do add the salt to taste when you make the hummus. I’ve amended the recipe to reflect that. Thank you for the heads up, Nancy!
Katie says
Hi. I plan on making the hummus in a jar. I was going to use canned chick peas. Each container is 15oz, which is almost a lb. So I would need a little more than a can and a half for 1½ lbs of chick peas… But that doesn’t seem right, given the 6 pint jars I will be filling… Do I need to measure them out a different way?
Rebecca says
Hi Katie- I would not use canned chick peas to make this. The recipe is developed to be made with dry chick peas. I’m not sure how the canned ones, being already fully cooked, would hold up to the pressure canning process.
Irene Terrill says
Kindle some day!?
Tracey Wren says
I’m planning on trying the instant hummus in a jar. How many pints does this recipe make? I have the kindle version of your book. Love it!
Caro says
Just bring them to a rolling boil? Not cook 30 min?
Rebecca says
Just a rolling boil! They’ll finish cooking up in their liquid during the pressure canning process!
Shirley Loch says
I am proud of you and sure your family is as well. I have wanted to write a book for many years. I have also started different kinds of foods to can for years. My kids call all the can goods heat and eats. But never tried this so figured could be done and you did it. I am going to try it. And best of luck with your book . maybe before I die I will get one done as well God Bless
Rebecca says
Thank you so much, Shirley! Best of luck with your future book!
Peg says
Wow! Great recipe! Thanks!
Rebecca says
Thanks so much for rating the recipe and taking the time let me know you like it, Peg! I really appreciate it.
Meridee A Kaiel says
I am going to try your hummus. My husband is Lebanese and we have hummus as a staple here. I like the idea of canning it tho. I used tahini and was wondering if I can water bath it since I don’t have a pressure cooker.
Advise please.
kaielmeridee@gmail.com
Rebecca says
Hi Meridee- I’m so glad you like the idea of canning it. I’m afraid I have bad news for you on the water bath canning front. There are two issues, and the first of them is definitely the most important: Food Safety. In order to safely can beans -which are a low-acid food- they must be pressure canned. That’s not-negotiable unfortunately. To kill any potential pathogens/toxins/bacteria in the food, you have to hit a certain temperature at the heart of the food (in this case each bean in the jar) and hold it there for a certain amount of time. Boiling water doesn’t even reach the temperature needed to do this in low-acid foods.
Second -and this is important in and of itself- the texture will be off. Pressure canning also cooks the beans in the jars, creating wonderfully fluffy textured hummus when all is said and done. Unfortunately, if you water bath can them (despite safety contraindications), you’ll end up with a bean that isn’t fully cooked.
I do have good news, though! Pressure canners are FAR more affordable now than they’ve ever been. My mom just picked one up for herself for the first time and spent under $65!
Fatima says
All around the world it’s hot water bath canning except the US with their crazy rules controlling the people, their food canning and more.
Rebecca says
Hi Fatima- Actually, pressure canning makes sense from a food safety standpoint, particularly when we’re talking about a partially cooked food item that’s super dense going into the jar. The pressure helps the heat penetrate to the center of each bean which helps kill or control any potentially harmful pathogens! Besides, it’s kind of like being a nutty professor. I like the way it steams and makes noise. 🙂
Julie says
hi,
how would i change the recipe to put it in quart mason jars? We eat a lot of hummus 🙂
THanks
Rebecca says
Hi Julie! I have timed the processing to support pints, and I’m not sure what the recommendation is to process quarts! 🙂
Chris says
How long do you boil the beans? Until they’re cooked? A minute? Three days? Help!
Rebecca says
Ha ha! All you need to do is bring it to a boil then transfer into the jars. 🙂
Stacy Roth says
Hi! Love this idea! Would i need to adjust the cook time if i just did half pint jars? Thanks
Rebecca says
Hi Stacy- I would not adjust time at all for pint jars. Happy canning!
Terri says
Have you ever processed hummus that is already prepared? I have seen other posts that say NO but I don’t see the difference between your recipe and something already blended and prepared. We do relief work and can be without power, water, ECT at any given time. I have many food sensitivities and looking for options to carry with me. I would need to make my hummus with lentils thought because chickpeas are one of my biggest sensitivities!! You input would be appreciated.
Susan Lattimore says
I am very excited about trying this recipe and am so excited that I’ve given it 5 stars in advance, for the efficiency of the canning process! My 2 questions are, how long should I continue the rolling boil of the beans — only briefly, as long as it takes me to pack the jars with the garlic and sesame? And, have you tried reconstituting it into the actual hummus using an immersion blender? Thank you – can’t wait to try it, and also to acquire your book. I think it will be right up my alley!
Rebecca says
Hi Sue! Thanks for getting in touch with me! I usually blitz it into hummus using my food processor because it’s easiest, so I haven’t tried an immersion blender for the process. If you try it, please let me know how it works out for you.
As for the length of time of the boil, you really only need to bring it to a full rolling boil then take it off of the heat.
Margo Ralston says
Is this a tested recipe? As in tested for heat penetration? Is this safe canning.
Rebecca says
I am confident that it is safe as it is based on accepted practice. It has not been tested specifically for safety, but I am comfortable serving it to my family.
Carol says
I recently purchased your canning book and love it! I have a question about canning with the sesame seeds. Is this researched to be safe? And can I decrease the amount of lemon juice used in this recipe? Thank you
Rebecca says
Hi Carol- While I am confident in serving these recipes to my family because they use tested ratios of acids and tested processing times, not all have been laboratory tested individually. I would not reduce lemon juice in any of the recipes as that adds an element of acidification which is both for flavour and safety.
Kathy eichholz says
Will garlic turn green after canning?
Rebecca says
Sometimes garlic turns colours when canning, but I have not had it do that in this recipe. 🙂
Jamie says
Hello! Thank you for the great idea. I made this according to your instructions and after processing there is very little water in my jars and the beans a he sesame seeds are not immersed in fluid. I weighed the beans on a scale prior to soaking them, and I pa ked them in the jars leaving one inch of headroom. Are these going to be safe to eat? Happy New year!
Rebecca says
Hi Jamie- You should be fine to eat them as long as they were pressure canned according to instructions. 🙂