Garbanzo beans for Hummus

These jars of beans are the perfect amount and so easy to make just for this purpose. 
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Prep Time 10 mins
Cook Time 1 d 3 hrs
Total Time 1 d 3 hrs 10 mins
Course Appetizer, Main Course
Cuisine American
Servings 40


  • 3 lbs dried beans
  • 2 heads garlic
  • 3 t. lemon pepper or other desired seasoning
  • 3 t. salt (optional)


  • You can soak the beans overnight or put dried beans in a large saucepan. Add water to cover beans by 2 inches. Bring beans to a boil, boil 2 minutes. Remove from heat and let stand covered for 1 hour. Drain.
  • Cover beans with fresh cold water by two inches in a large dutch oven. (Because the beans have plumped up you may need a bigger pan.)
  • Bring beans to a low boil for 30 minutes, stirring frequently. (Hard boil tends to split beans.)
  • Pack beans using a slotted spoon into 8 hot pint jars filling about 3/4 of the way.
  • Add 1 to 2 cloves of garlic, 1/4 t. of lemon pepper or your personal seasonings, and 1/4 t. of  salt to each jar (optional).
  • Ladle hot cooking liquid or freshly boiled water over beans removing air bubbles and add enough to fill to 1 inch headspace. Clean rims, add lids and rings.


  • Make sure your canning water has come to a simmer and place the jars in the pressure canner.  Lock the lid and turn up the heat bring the canner to a boil.
  • Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner).
  • Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes.
  • When complete turn off the heat and let pressure return to zero naturally.
  • Wait two minutes longer and open vent. Remove canner lid.
  • Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Keyword Garbanzo beans for Hummus, Hummus