Good Evening!!

I've done beans plenty of times for my wife and chickpeas are no exception. We love them on salad, etc and it's great to have canned ones on hand. She'd like to be better prepared for hummus. I know I can't can hummus because of density issues and the like so I've been researching and found one or two recipes for chick peas that have been prepared for hummus. Just open the jar, add the tahini, some oil and blend. If anybody has a recipe to add that would be great too!!

It basically looks like the rehydrate and can recipe for any dried bean with the slight addition to garlic and a bit of dried spices. I know you can't vary too far from the recipe. But, I don't think I'm posting one of the many horribly uncannable recipes that I will then proceed to argue with the experts on here as to why it's safe. I just thought if I could make these small changes and can these for my wife it will definitely help keep her using all our canned stuff!

The recipe I came across looks like:

Garbanzo beans for Hummus

3 lbs of dried beans
2 heads of 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.

Processing: 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.