I think this one is my favorite hummus so far. If you've been reading along, you know I recently tried a Roasted Carrot Hummus and a Roasted Red Pepper Hummus. The one thing I will say is that when I first ate this one, I already had a tin full of falafel-spiced pita chips, but the falafel spice was too strong, so I ended up switching to Wheat Thins, then toasting up a batch of plain pita chips. Before I even ate any, the smell was making my stomach growl.
2 ears of corn
2t chile powder
1/2 t salt
16 oz can chickpeas, drained
1/4 c tahini
1 clove garlic
- Shuck the corn, pop off the handle so you can stand it on end, and carefully slice off the kernels. You may have a few strays, but if you have corn flying everywhere, you're not cutting close enough to the cob.
- Zest the lime and set the zest aside.
- Toss the corn with 2t olive oil, 2t chile powder, and the juice from half the lime, and roast at 375⁰ for 30-40" until the corn starts to lightly caramelize. Let cool for a few minutes.
- To your food processor, add the chickpeas, tahini, garlic, salt, lime zest, and the juice from the other half of the lime - add the corn mixture and proccess until smooth, adding olive oil, a little at a time, to achieve the texture you like.
- To garnish, use a spoon to create a swirl over the top, drizzle with a little olive oil, and sprinkle with additional chile powder.
- Serve with pita chips, crackers, raw or blanched veggies, etc.