Description
This Street Corn Hummus recipe combines the flavors of traditional hummus with the zesty, smoky taste of Mexican street corn. Creamy chickpeas are blended with grilled corn, tangy cotija cheese, and a kick of chili powder for a unique and delicious dip that’s perfect for parties or snacks.
Ingredients
Scale
For the Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup corn kernels (fresh, grilled, or frozen and thawed)
- 3 tablespoons tahini
- 2 tablespoons lime juice
- 2 tablespoons olive oil (plus more for drizzling)
- 1 clove garlic
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1/4 cup crumbled cotija cheese (plus extra for topping)
- 2 tablespoons chopped cilantro
- 1 tablespoon mayonnaise (optional, for extra creaminess)
Instructions
- Blend Ingredients: In a food processor, combine chickpeas, ¾ cup of the corn, tahini, lime juice, olive oil, garlic, chili powder, paprika, salt, and mayonnaise (if using). Blend until smooth and creamy, scraping down the sides as needed.
- Adjust Seasoning: Add a splash of water if the hummus is too thick. Taste and adjust seasoning as desired.
- Top and Serve: Spoon the hummus into a serving bowl and top with the remaining ¼ cup corn, crumbled cotija cheese, chopped cilantro, a sprinkle of chili powder, and a drizzle of olive oil. Serve with tortilla chips, pita, or fresh vegetables.
Notes
- For a smoky flavor, use grilled or charred corn.
- You can substitute feta for cotija if needed.
- This hummus makes a great party dip or sandwich spread.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack
- Method: Blending
- Cuisine: Mexican-Inspired, Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 5 mg
