Name: Southwest Hummus with Spicy Corn Relish
Prep time: 10 min
Total time: 20 min
Cuisine: Southwest
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 1/4 cup tahini; 2 tbsp olive oil; 2 tbsp lime juice; 1 clove garlic; 1/2 tsp ground cumin; 1/2 tsp chili powder or smoked paprika; Salt and pepper, to taste; 2–4 tbsp water (as needed for consistency); Optional: 1 tbsp chopped cilantro; Optional: 1 small jalapeño, chopped; 1 cup corn kernels (fresh, frozen and thawed, or canned and drained); 1/2 red bell pepper, diced; 1/4 cup red onion, finely diced; 1 jalapeño or serrano pepper, minced; 2 tbsp fresh cilantro, chopped; 1 tbsp lime juice; 1 tbsp olive oil; 1/4 tsp ground cumin; 1/4 tsp chili powder or smoked paprika; Salt and pepper, to taste

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This Southwest hummus offers creamy, savory richness with a bold southwestern flair, while the spicy corn relish brings brightness, crunch, and a kick. It’s easy to prepare ahead, beautiful to serve, and appeals to both hummus lovers and those who enjoy bold, Tex‑Mex flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Southwest Hummus

Chickpeas (canned or cooked)
Tahini
Olive oil
Lime juice
Garlic
Ground cumin
Chili powder or smoked paprika
Salt and pepper
Water (as needed to adjust consistency)
Optional: a bit of cilantro, a small jalapeño (for extra heat)

For the Spicy Corn Relish

Corn kernels (fresh, frozen thawed, or canned & drained)
Red bell pepper (diced)
Red onion (finely diced)
Jalapeño or serrano pepper (seeded and minced)
Fresh cilantro (chopped)
Lime juice
Olive oil
Cumin
Chili powder or smoked paprika
Salt and pepper

Directions

Make the hummus base:
In a food processor, combine chickpeas, tahini, olive oil, lime juice, garlic, cumin, chili powder or smoked paprika, salt, and pepper. Blend until smooth. Add water a little at a time if needed to reach a creamy, spreadable consistency. Taste and adjust seasoning (more lime, salt, or spices) as desired.
Make the spicy corn relish:
In a bowl, mix corn kernels, diced red bell pepper, red onion, minced jalapeño or serrano, chopped cilantro, lime juice, olive oil, cumin, chili powder, salt, and pepper. Stir well to combine. Let it sit a few minutes so flavors meld.
Assemble:
Spread the hummus in a shallow serving dish, creating a slight well or “crater” in the middle. Spoon the spicy corn relish over the center or swirl gently into the top of the hummus. Optionally drizzle a little olive oil and sprinkle extra chopped cilantro or smoked paprika for garnish.
Serve:
Serve with tortilla chips, pita wedges, crackers, or fresh vegetable sticks for dipping.

Servings and timing

Makes about 4–6 servings as an appetizer or dip.
Total time: ~20 minutes (10 minutes prep + 10 minutes assembly)

Storage/Reheating

Storage: Store leftover hummus and corn relish in separate airtight containers in the refrigerator for up to 3 days. The relish may release some liquid over time; simply stir before serving.
Reheating: This is a cold dish. Serve at room temperature or chilled. If the hummus thickens, stir in a bit of water or olive oil to lighten it before serving again.

FAQs

What kind of chickpeas should I use?

Canned chickpeas (drained and rinsed) are easiest and deliver good texture. You can also use home‑cooked chickpeas.

Can I make this recipe gluten‑free?

Yes. All ingredients are naturally gluten‑free (just verify that any packaged spice blends or tahini are certified).

Can I make it vegan?

Yes—it’s already vegan. There’s no dairy or animal product in either the hummus or the relish.

Can I adjust the spice level?

Definitely. Reduce or omit the jalapeño in the relish (or seed it) and tone down the chili powder in the hummus for a milder version. For more heat, add extra chilies or a dash of hot sauce.

Can I prepare it ahead of time?

Yes. You can make both the hummus and the corn relish several hours (or even the day before) and store separately. Combine just before serving for optimal texture.

Will the corn relish get soggy over time?

The relish may release some moisture over time. To prevent sogginess, drain excess liquid and stir just before serving. Store separately from hummus until serving.

Can I roast or grill the corn?

Yes. Grilling or roasting corn adds smokiness and depth. Let it cool before mixing into the relish.

Can I add other vegetables or ingredients?

Sure. You could include black beans, diced tomato, chopped green onion, or even diced avocado (added just before serving) to expand the relish.

What else pairs well with this dip?

It goes well with tortilla chips, pita, crudités (celery, cucumber, carrot), or even as a spread in wraps, tacos, or sandwiches.

Conclusion

Southwest Hummus with Spicy Corn Relish is a vibrant, flavorful dip that brings creamy, savory depth and crunchy, zesty brightness in every bite. It’s quick to make, easy to customize, and perfect for entertaining or casual snacking. Serve it at your next gathering, and watch it disappear fast.

Southwest Hummus with Spicy Corn Relish

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant Southwest-style hummus topped with a zesty, spicy corn relish. Creamy, flavorful, and perfect for dipping with chips, pita, or veggies.

Author: Laura
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4–6 servings
Category: Appetizer
Method: No-Cook
Cuisine: Southwest
Diet: Vegan

Instructions

In a food processor, combine chickpeas, tahini, olive oil, lime juice, garlic, cumin, chili powder or smoked paprika, salt, and pepper. Blend until smooth. Add water gradually to reach desired consistency. Adjust seasoning as needed.
In a bowl, mix corn, red bell pepper, red onion, minced jalapeño or serrano, chopped cilantro, lime juice, olive oil, cumin, chili powder or smoked paprika, salt, and pepper. Stir to combine and let sit for flavors to meld.
Spread hummus in a shallow serving dish and make a small well in the center.
Spoon the spicy corn relish over the center of the hummus. Optionally drizzle with extra olive oil and garnish with chopped cilantro or a sprinkle of paprika.
Serve with tortilla chips, pita wedges, or fresh veggie sticks.

Notes

For a smokier flavor, grill or roast the corn before mixing.
Make both components ahead and combine before serving.
Adjust heat by using more or less jalapeño or chili powder.
Store hummus and relish separately for best texture.
Great as a dip or sandwich spread.

Nutrition

Serving Size: 1/6 of recipe
Calories: 180
Sugar: 2g
Sodium: 240mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg