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–+ servings

Corn Hummus Oil-Free WFPB

This flavor combination is simply sensational. A healthy oil-free hummus with a subtle corny sweetness that's balanced by a generous splash of lemon juice. Corn hummus is the perfect dip during summer months when fresh corn is in season, but you can also make it year-round with frozen or canned corn.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side Dish, Snack
Cuisine Anti Inflammatory Diet, Mediterranean, Plant-Based, Vegan, Vegan Fusion, Vegetarian, WFPB, WFPBNO, Whole Food Plant-Based
Servings 16

Equipment

  • blender or food processor

Ingredients
  

  • 1½ cup cooked chickpeas (one 15.5 oz can, strained)
  • kernels from one ear of corn, cooked* or raw (approximately ¾ cup to 1 cup of kernels)
  • juice from one large lemon (approximately 3½ to 5 Tbsp)
  • 2 to 5 garlic cloves
  • 2 Tbsp tahini
  • ½ tsp smoked paprika
  • ½ tsp sea salt or kosher salt

Instructions
 

  • Place all ingredients in the bowl of a food processor or blender and process until smooth
  • Corn Hummus can be stored for up to a week in a sealed refrigerated container

Notes

*I prefer using cooked fresh corn, but you can also use frozen corn that's at least partially thawed or canned corn that's been strained and patted dry
Garnish Suggestions:
 
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Tried this recipe? Let me know how it was!