Hacked Hummus
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Hacked Hummus

Hummus is a multi-billion-dollar business in the U.S., and we all know why. It’s delicious! One of the best versions we’ve had was at Shaya in New Orleans. So, without further ado, here is the Impulse Beans hacked version of Shaya’s hummus. If you use our beans, you get to skip the first SIX steps!

(Adapted from this recipe: https://www.thetakeout.com/alon-shaya-is-americas-king-of-hummus-heed-his-advice-1826302327/)

Yields: About 1.5 cups

WHAT YOU NEED:

  • 1 jar (19 oz) Organic Garbanzo Impulse Beans, drained, but save 2 Tbsp of the liquid!
  • 1 tsp garlic, minced
  • 2 Tbsp tahini
  • 1 ½ Tbsp lemon juice, freshly squeezed
  • ¾ tsp kosher salt
  • ¼ tsp ground cumin
  • 1 ½ Tbsp canola oil
  • 1 Tbsp hot water
  • 2 ½ Tbsp olive oil

WHAT YOU DO:

  1. Optional Step:
    Roll the garbanzo beans in a towel to remove their skins and discard the skins. The skins on our beans come off quickly, so this is a surprisingly easy step!
  2. Get out your food processor:
    Combine the garbanzo beans, 1 tsp garlic, 2 Tbsp tahini, 1 ½ Tbsp lemon juice, ¾ tsp salt, ¼ tsp ground cumin in the food processor on high until very well mixed and smooth, about 3-4 minutes. Stop occasionally and scrape down the sides if necessary.
  3. Add in the liquids:
    With the food processor running on low, slowly add in the 1 ½ Tbsp canola oil, 1 Tbsp hot water, and 2 ½ Tbsp olive oil through the top opening. Once the liquids have been added, turn the speed up to high and process for another 2-4 minutes, or until very smooth. It’s almost impossible to do this for too long.
  4. Serve it up:
    Serve with additional Impulse Garbanzo beans, Aleppo pepper (or red chili flakes), olive oil, flaky salt, and some minced parsley on top. 

Made with:

The Hero

Garbanzo Beans
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