Sweet Corn Hummus (Elote-Style Summer Dip)
This sweet corn hummus blends chickpeas with sweet summer corn and tahini into a creamy, naturally sweet dip you can make in about 10 minutes. It is a fresh, sunny twist on classic hummus, lovely with vegetables, crackers, or warm flatbread.
This is what happens when classic hummus meets peak summer corn, and honestly it might be my favourite version. The corn adds a gentle sweetness that softens the chickpeas and tahini into something a little sunnier than usual. I make it for gatherings and watch it disappear before the mains even arrive. Char some of the corn first if you can – that little bit of smoke makes the whole bowl taste like a cookout.
The dip I make when summer corn is everywhere
- Naturally sweet. Corn adds a gentle sweetness and sunny color.
- Creamy and quick. Everything blends in minutes.
- Vegan and gluten-free. Suits most diets.
- Versatile. A dip, spread, or sandwich filling.
About the corn and chickpeas
Sweet corn is the star. Fresh corn cut from the cob is best in summer, but canned or frozen and thawed corn work year-round. Grill it first for a smoky version.
Chickpeas and tahini give the creamy hummus base. Save a little chickpea liquid to loosen the dip if needed.
Lemon, garlic, and olive oil bring brightness and depth, while a pinch of cumin or smoked paprika adds warmth.
Tips and a few ways to change it
- Reserve some corn. Stir whole kernels in at the end for texture and to garnish.
- Blend long. Keep blending for the creamiest, smoothest dip.
- Grill the corn. Charred corn adds a lovely smoky depth.
- Add heat. A little chili or jalapeño makes a spicy corn hummus.
Make it elote-style (Mexican street corn hummus)
The version I keep coming back to leans into elote, Mexican street corn. Char the corn first — a few minutes in a dry, screaming-hot pan or straight on a gas flame until it picks up black spots — then blend most of it in and save a spoonful to scatter on top. Finish the bowl the way you would a street-corn cob: a squeeze of lime, a dusting of smoked paprika or chili powder, chopped cilantro, and a crumble of vegan feta. It turns a simple summer dip into something smoky, tangy, and a little addictive, and it is the kind of thing that disappears fastest at a barbecue.
How long it keeps
- Fridge: store in an airtight container for up to 4 days.
- Drizzle to refresh: a little olive oil on top keeps it fresh.
- Freezer: freeze for up to 1 month; stir well after thawing.
For more dips, browse our best hummus recipes, or try avocado hummus and basil pesto hummus.
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Sweet Corn Hummus
Equipment
- Food processor or high-speed blender
- Spatula
- Serving bowl
Ingredients
- 1½ cups chickpeas cooked, 1 can, drained
- 1 cup sweet corn fresh, canned, or thawed
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic
- 3 tbsp olive oil plus more to drizzle
- ½ tsp cumin or paprika smoked
- Salt to taste
- 2 to 4 water or chickpea liquid to loosen
- 1 lime juiced, for the elote version
- ½ tsp smoked paprika optional
- vegan feta crumbled, to finish
Instructions
- Set aside 2 tablespoons of corn for garnish.
- Add the chickpeas, remaining corn, tahini, lemon juice, garlic, olive oil, and cumin to a food processor.
- Blend until smooth, adding water or chickpea liquid a little at a time until creamy.
- Season with salt and adjust the lemon to taste.
- Spoon into a bowl, drizzle with olive oil, and top with the reserved corn.
- For an elote-style version, char the corn in a dry, hot pan until spotty before blending, then finish the bowl with lime juice, smoked paprika, chopped cilantro, and crumbled vegan feta.
Notes
Frequently Asked Questions
Yes. Fresh summer corn cut from the cob is best, but canned corn (drained) or frozen corn (thawed) work year-round. Grilling or charring the corn first adds extra flavor.
Blend for a few minutes, add a little chickpea liquid or water to loosen it, and use smooth tahini. Removing the chickpea skins makes it even silkier if you have time.
It is great with fresh vegetables, crackers, tortilla chips, or warm flatbread. It also works as a sandwich spread or a base for grain bowls.
Stored in an airtight container in the fridge, sweet corn hummus keeps for up to 4 days. A drizzle of olive oil on top helps keep it fresh, and you can freeze it for up to 1 month.
Yes. Made from chickpeas, corn, tahini, and lemon, it is naturally gluten-free and vegan. Serve it with gluten-free crackers or vegetables to keep the whole dish gluten-free.
Yes. Blend in a little fresh chili or jalapeño, or add chili flakes or a pinch of cayenne. Smoked paprika also adds warmth without too much heat.
