Spicy Loaded Jalapeno Corn Hummus —AKA stepping up your snack game!
Hummus for snack, lunch and dinner.
I have an obsession with the creamy chickpea dish and I’m not afraid to show it!
I don’t know about you, but I always have cans of corn in my pantry. It’s the perfect addition to tacos, chili, sheppard’s pie, salads, etc… But what about hummus? This Spicy Loaded Jalapeno Corn Hummus is what my dreams are made of. At first bite, you get the sweetness of the corn and at the end a little spicy kick from the jalapeno. Topped off with more corn, cucumber, tomatoes, red onions and feta cheese, really makes the dish pop!
P.s. This recipe was made in partnership with Del Monte featuring their new Corn Medley over on Instagram, but I just had to give it a more permanent home on the bloggity blog. I used their Corn Medley Mexican Style that is filled with red bell peppers and chili peppers, and let me tell you, this bumped up the flavor a notch, or two. 😉
Before we jump into the recipe, here’s a few notes worth mentioning!
When making hummus, you normally have to add a bit of water to help with the creamy consistency. I ended up using the water from the canned corn which really kept the flavor of the dish intact. Just remember that you can always add more water if needed, but too much can make the hummus very wet.
Now, If you really like spice, you can keep some or all of the jalapeno seeds in the mix, but it will be S-P-I-C-Y. The corn does a good job at balancing out the spice, but the spice still shines through
PrintSpicy Loaded Jalapeno Corn Hummus
Spicy Loaded Jalapeno Corn Hummus, topped off with more corn, cucumber, tomatoes, red onions and feta cheese.
- Prep Time: 10
- Total Time: 10 minutes
Ingredients
1 can Del Monte Corn Meldey Mexican Style
1 can chickpeas, drained and patted dry
2 jalapeno peppers, mostly de-seeded
½ cup tahini
2 tbsp olive oil
2 limes, juiced
2–3 garlic cloves
Salt and pepper to taste
For toppings:
2 tbsp olive oil
1 can Del Monte Corn Medley Mexican Style
1 cucumber, chopped
½ cup cherry tomatoes, chopped
½ red onion, thinly sliced
Feta cheese, crumbled
Instructions
In a blender or food processor add corn, chickpeas, jalapenos, tahini, olive oil, lime juice, garlic cloves, and salt and pepper to taste. Blend until smooth.
In a large bowl, pour out hummus and drizzle olive oil on top. Then add corn, cucumber, cherry tomatoes, red onions and feta cheese.
Bon Appétit!
Looking for more fresh recipes? Check out one my Mediterranean Salmon Bowls.
