Corn Hummus

The key here is to char the corn to just before it burns. The natural sugars in the corn, causes it to colour so deeply. And you might even hear a popping noise like when you make popcorn. Just keep turning the corn over to make sure it does not burn. This is what adds the flavour to the corn hummus.

Corn Hummus
Corn Hummus
Head straight on to the Recipe For ♥ Corn Hummus ♥
Let’s talk about hummus

To me, the main component of making a good hummus, other than chickpeas, is tahini. Hummus is a Middle Eastern dip you will find served with almost every meal. In Israel it even featured on our breakfast tables while we were on a Kibbutz. Most commonly it is scooped up with pita breads, but it can be served alongside vegetables as part of a crudité platter. I always add a dish of hummus when I create a meze and it can be used as a sauce for felafel, chicken and fish.

So many varieties

This will be my thirteenth variety of hummus I am sharing on my blog. You can go wild with spicing, using paprika or cumin, or any other Middle Eastern spice blend you have to hand. Use fresh herbs such as mint or parsley, or even coriander. Be daring and try my recipe for toum hummus which is all about the garlic. Or use vegetables to add another dimension of flavour, such as roast carrots or beetroot. Because I make hummus so often, I change the flavours as often as I can. This time I charred some corn and used that to add to my usual blend of chickpeas, tahini and olive oil.

Take a look at this inspiring recipe for ♥ Corn Hummus ♥ from Lavender and Lime #LavenderAndLime Click To Tweet

Corn Hummus

 

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5 from 1 vote

Corn Hummus

The more you char the corn, the deeper the corn flavour will be
Recipe Category: Condiments
Makes enough for: 1 batch hummus
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 1 ear corn
  • 400 g tinned chickpeas (undrained weight), drained
  • 15 mls tahini
  • 10 mls lemon juice
  • 2.5 mls ground cumin
  • 2.5 mls smoked paprika
  • 1.25 mls ground coriander
  • 1 clove garlic, peeled
  • 80 mls olive oil
  • salt to season

Method

  • Char the corn on a grill over a high temperature, turning often to ensure it does not burn
  • Once charred all over, set aside to cool then remove the corn from the cob
  • Place the corn, chickpeas, tahini, lemon juice, cumin, paprika, coriander and garlic into a blender and blitz until the chickpeas and corn have broken up
  • Add the olive oil and blitz until at your desired consistency
  • Season to taste and serve
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14 thoughts on “Corn Hummus

  1. Fabulous! Since I do not use butter hummus has played a big part in my life for decades. It is a regular breakfast food for me – if I am not having my herring and anchovies atop cottage cheese atop black bread I’ll be enjoying a wholegrain wrap covered with hummus and perchance a pile of raw green stuff or last night’s leftover strips of meat !!! Can ‘taste’ your current version thru’ the screen and have not used corn like this. Shall try with a moderation of the ‘charring’ process! Browning on the grill or in a pan being as hugely carcinogenic and every-organ-poisonous as it is (many of my medical friends these days avoid the bbq like a plague!) – even appreciating both the colour and taste added . . . well, I’ll practice a bit to get some of the benefits without total browning – am looking forwards to the taste – thanks!

  2. i have never thought of adding corn to hummus. I’m sure it tastes great. Corn adds such a lovely sweetness to dishes. I tend to add more tahini and garlic …

  3. Although I am very familiar with hummus (and I thought I’ve seen it all), I must say that making it with corn is totally new to me. Love the idea. Thanks for the recipe Tandy.

  4. It’s a great idea to add the corn Tandy. I love hummus, but don’t eat corn, so I’ll continue with a fairly traditional hummus recipe. Looks delicious though.

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