Roasted Corn and Jalapeno Hummus
- 2 ears of corn
- 2 jalapeño peppers
- 1 can of chickpeas, drained
- 1/2 cup tahini
- 1/2 cup water
- 2 tablespoons olive oil
- 2 limes, juiced
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat the oven to 425.
Wrap the corn in tin foil, and place on a baking sheet. Place the jalapenos directly onto the baking sheet.
Bake for 30 minutes.
After 30 minutes, take the jalapenos out of the oven, and transfer the corn directly onto the oven rack.
Bake corn for another 15 minutes.
After corn is done baking, cut the corn off of the cobs and throw it into the blender.
Cut off the top of the jalapenos, and scrape out most of the seeds (unless you are a brave soul.)
Throw the jalapenos into the blender with the corn. Then add all other ingredients
Blend until smooth.
Serve forever and ever.
Cause it's so dang good.
WOAH BUDDY this hummus. I would sing it a love song if I could sing. I would build it a house if I didn’t accidentally eat it all first. As if hummus wasn’t good enough on it’s own, now it’s sweet because of the corn and has a spicy kick at the end because of the jalapeno. Basically, I’ve met my dream hummus. And it’s going to take some serious convincing to make me change my mind.
I mean, summer is the perfect time to roast corn and dip veggies into buckets of hummus. ‘Cause somedays its too hot to eat real food, but hummus somehow seems to transcend that problem and brings you both protein and flavor. It’s one of my go-tos. I love to have it on hand at all times. Like, all the dang time. There’s always hummus in my fridge.
If you really like spice, you can keep some or all of the jalapeno seeds in the mix, but it will be spicyyyyyy. So that’s totally your call. The corn does a good job at balancing out the spice, but the spice still shines through. It’s a major flavor party in your mouth. Enjoy that!