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Southwest Hummus with Spicy Corn Relish

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

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
  • 24 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

Instructions

  1. 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.
  2. 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.
  3. Spread hummus in a shallow serving dish and make a small well in the center.
  4. 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.
  5. 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.

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