Servings: 4 pint size jars

1 1/2 pounds dried garbanzo beans picked over and rinsed 1 ½ pounds dried garbanzo beans picked over and rinsed
1 1/2 cups toasted sesame seeds 1 ½ cups toasted sesame seeds
18 large cloves garlic lightly smashed and peeled 18 large cloves garlic lightly smashed and peeled
1 1/2 cups lemon juice 1 ½ cups lemon juice

HINT: If you don't have toasted sesame seeds, you can toast them yourself. Add raw sesame seeds to a skillet on medium heat and stir constantly until lightly toasted.....they burn easily so watch them carefully.
Add ¼ cup of toasted sesame seeds and 3 large smashed garlic cloves to each of 6 pint jars. Add a scant less than ½ cup dried garbanzo (chickpeas) in each pint jar (I use wide mouth jars), leaving a generous 1-inch of headspace. Follow this by adding ¼ cup of lemon juice and then top off the liquid in the jar to within 1 full inch of headspace by adding very hot water. (I use hot water out of the tap)
Use a chopstick to release any air bubbles in the jar and adjust the liquid level, if needed by adding more water. 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.
Process in a pressure canner according to the manufacturer's instructions 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.
To Make Hummus: I use a Vitamix blender although any high powered blender or food processor with a metal blade will work. Add contents of jar into blender and slowly drizzle in some olive oil while blending until the desired thickness has been reached.