Sweet Corn Hummus
A creamy, naturally sweet corn hummus made from chickpeas, sweet corn, and tahini in 10 minutes. A fresh, vegan summer twist on classic 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
Grill the corn first for a smoky version. Removing the chickpea skins makes it silkier. Store up to 4 days in the fridge.