Corn Hummus

Tony’s Easy Corn Hummus

1 15-oz. can of chickpeas (garbanzo beans) drained and rinsed
Juice of one lemon, freshly squeezed
1 garlic clove, whole
1 teaspoon hot sauce (Sriracha, Sambal, Tabasco, etc.)
1 cup fresh corn, raw and cut straight off the cob (approx. 3 cobs)
¼ cup extra virgin olive oil
½ to 1 teaspoon salt and pepper

Place all of the ingredients except the oil, salt and pepper in a food processor and blend until well-combined. Very slowly, add the olive oil in a steady stream while food processor is running, until fully incorporated. Add a half-teaspoon of salt and pepper, taste, and add more seasoning as desired.

Serve immediately or cover and refrigerate for at least one week. Garnish with whole garbanzo beans and kernels of fresh or grilled corn, and serve with a hearty chip or cracker.

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