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"Those who forget the pasta are condemned to reheat it."--Unknown

Hummus in a Jar-- 3 ways Recipe

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This recipe for Hummus in a Jar-- 3 ways is from Demke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs chickpeas dry not canned!

Roasted Garlic Hummus

Per Pint:

4 cloves roasted garlic
1/4 cup sesame seeds
3 tbsp lemon juice
1/4 tsp salt

Roasted Red Pepper Hummus

Per Pint:

4 cloves garlic
1/2 roasted red pepper or 2 slices
1/4 cup sesame seeds
3 tbsp lemon juice
1/4 tsp salt
1/4 tsp smoked paprika

Jalapeno Hummus

Per Pint:

4 cloves garlic
1/3 cup pickled jalapenos
1/4 cup sesame seeds
3 tbsp lemon juice
1/4 tsp salt
1/4 tsp cumin
Directions:
Directions:
Prep your chickpeas/garbanzo beans by soaking overnight. Alternatively you can bring your chickpeas to a boil for 2 minutes, turn off the heat, and allow them to sit for an hour. Drain off the water and rinse well.

Add the chickpeas back to the pot with 1 quart of water per pound of chickpeas. For 12 pints you will need 2 pounds of chickpeas.

Divide the chickpeas evenly among hot, clean jars. Add in your flavorings as listed above, and top off with hot water to 1 inch of headspace. Debubble, adjust headspace, and add lids fingertip tight.

Process pints in a pressure canner for 75 minutes.

TO SERVE HUMMUS:
Drain off some of the liquid and set it aside. Add the contents of the jar to a blender or food processor with 2 tbsp of olive oil. Add liquid until the desired consistency is reached. If you choose to omit the sesame seeds during canning, add 1/4 cup of toasted sesame seeds now or 2 tbsp tahini.
Number Of Servings:
Number Of Servings:
12 pints

 

 

 

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