# Canned Hummus

This recipe shows how to make shelf-stable canned hummus.

- Total time: 75 min
- Cuisine: Middle Eastern
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1 cup garbanzo beans
- 1.5 tablespoons red bell pepper
- 2 tablespoons sesame seeds
- 2 cloves minced garlic
- 0.25 cup lemon juice
- 0.5 teaspoon salt
- 1 paprika
- 1 pepper
- 1 tablespoon olive oil

## Instructions

1. Soak beans overnight with a bay leaf.
2. Drain beans and put them in a stock pot with water four inches above the beans.
3. Boil for five minutes.
4. Roast bell peppers for 30 minutes and sesame seeds for eight minutes.
5. In each pint jar, add: 1 cup of beans, 1 1/2 tablespoons of roasted red bell pepper, 2 tablespoons of sesame seeds, 2 cloves of minced garlic, 1/4 cup lemon juice, 1/2 teaspoon salt, paprika, and pepper to taste.
6. Top jars off to 1 1/2 inch headspace with cooking water.
7. Pressure can pints for 75 minutes.
8. When ready to prepare, drain about half of the liquid and add one tablespoon of olive oil.
9. Blend to your desired consistency using an immersion blender or a regular blender.

## Equipment

- stock pot
- mason jars
- pressure canner
- immersion blender

## Source

- Original video: https://www.facebook.com/share/r/1KiuCdYf31/
- Recipe page: https://www.cliprecipe.com/recipe/aec82fb9-436d-41fd-8e24-848bd1e7a9a0
- Extracted: 2025-04-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt