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.
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:
- Kalamata olives
- fresh chopped parsley
- homemade semi-dried tomatoes
Tried this recipe? Let me know how it was!