Spicy Loaded Jalapeno Corn Hummus, topped off with more corn, cucumber, tomatoes, red onions and feta cheese.
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
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.