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Roasted Corn and Jalapeno Hummus

This roasted corn and jalapeno hummus is the perfect dip for all of your summer food! It's spicy and sweet and all around perfection.
Course Dranks & Others, Snack
Cuisine American
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 4 -6
Author Brewing Happiness


  • 2 ears of corn
  • 2 jalapeƱo 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


  1. Preheat the oven to 425.
  2. Wrap the corn in tin foil, and place on a baking sheet. Place the jalapenos directly onto the baking sheet.
  3. Bake for 30 minutes.
  4. After 30 minutes, take the jalapenos out of the oven, and transfer the corn directly onto the oven rack.
  5. Bake corn for another 15 minutes.
  6. After corn is done baking, cut the corn off of the cobs and throw it into the blender.
  7. Cut off the top of the jalapenos, and scrape out most of the seeds (unless you are a brave soul.)
  8. Throw the jalapenos into the blender with the corn. Then add all other ingredients
  9. Blend until smooth.
  10. Chill.
  11. Serve forever and ever.
  12. Cause it's so dang good.
  13. ***Drops mic***