Southwestern Hummus with Spicy Corn Relish … a delicious twist on classic hummus that makes a tasty party appetizer or healthy snack!
This post contains affiliate links for products I used in this recipe.
I’ll be honest, I wasn’t really sure what to expect when we moved to Dallas. I’d never been to Texas before, much less Dallas, and we only knew a few people who lived here. I knew it wasn’t going to be anything like NYC, but that was about it.
Of course, one of the best things about moving is getting to explore a new city. With everything to see and discover, it’s almost like being on vacation at first!
On one of our first nights in Dallas, we ate at a local sports bar. I’m not a huge sports fan, but I do love food, and their hummus was amazing! It was smokey and spicy, and I knew I had to recreate it at home.
This Southwestern Hummus with Spicy Corn Relish is my version of that dish, and I know you are going to love it, too!
I absolutely adore hummus. It’s healthy and full of flavor, can easily be customized, and it’s super easy to make at home. This isn’t the first time I’ve shared a hummus recipe (get three more hummus recipes here), but it may just be my favorite!
This first step to this Southwestern Hummus recipe is making the Spicy Corn Relish. It adds so much flavor to the hummus, plus it makes the finished dip look colorful and pretty, so don’t skip it. To make the relish, you’ll simply char a cob of corn and quickly saute half a red pepper, then combine these veggies with canned green chilies and fresh lime juice. It’s simple and delicious!
Tip: this recipe makes about twice as much Spicy Corn Relish as you’ll need to top the hummus. If you’re serving this Southwestern Hummus at a party, simply double the quantities for the hummus, and you’ll have enough corn relish to top it all. Or you can serve the extra corn relish (try mixing in some black beans) as a separate dip … it would be great with tortillas chips!
To make the Southwestern Hummus, you’ll combine chickpeas with garlic, tahini, green chilies, lime juice, cilantro, cumin, and smoked paprika. Have you ever used tahini before? Tahini is a sesame seed paste, and it’s what makes hummus taste like hummus. I love it’s unique, nutty flavor. You can find it in many grocery stores (shop your local Middle Eastern market if you have one) or on Amazon if you can’t find it locally.
Another key ingredient in this Southwestern Hummus with Spicy Corn Relish is one of my all-time favorite spices, smoked paprika. It adds a delicious smokey flavor that makes this hummus hard to resist. Smoked paprika is super versatile; use it to season this hummus, plus roasted potatoes, stews, BBQ sauces, and more!
Simply blend all the hummus ingredients together in a food processor (I love my mini Cuisinart Food Processor), then top it with the Spicy Corn Relish. So easy and tasty!
Serve this Southwestern Hummus with Spicy Corn Relish with a mix of fresh veggies and pita bread or chips for a yummy party appetizer or healthy snack.
- 1 corn cob, husked
- 1 tsp. extra virgin olive oil, plus extra for brushing corn
- 1/2 medium red bell pepper, diced
- 1 (4-oz.) can green chilies, divided
- 1 lime, cut into quarters
- salt and pepper
- 1 large garlic clove
- 1 (15.5-oz.) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. salt
- cayenne to taste
- 1 tbsp. roughly chopped cilantro
- pita bread or pita chips
- Lightly brush corn with olive oil.
- Heat a medium pan over medium-high heat.
- Add corn to pan and cook, turning frequently, until blackened in spots.
- Remove corn from pan and set aside.
- Wipe out pan, add 1 tsp. olive oil, and return to medium-high heat.
- Add bell pepper to pan and cook for a few minutes, stirring often, until slightly softened and blackened on some edges.
- Transfer pepper to a small bowl.
- When corn is cool enough to handle, stand on end and use a sharp knife to remove kernels from cob.
- Add corn to pepper, along with 1/2 the can of green chilies and juice from 1 of the lime wedges (reserve remaining chilies and lime for hummus).
- Stir corn relish together and season to taste with salt and pepper. Set aside.
- Add garlic to bowl of a food processor and process until minced.
- Scrape down bowl, then add chickpeas, tahini, cumin, smoked paprika, and salt, plus juice from the remaining 3 lime wedges and 1/2 can of chilies.
- Process mixture until about 3/4 smooth, scraping down bowl once or twice.
- Taste and add cayenne to taste, if desired, plus cilantro.
- Process until completely smooth.
- Serve hummus topped with half of the corn relish (reserve the rest for another use), plus veggies and pita bread or chips for dipping. Enjoy!
This Southwestern Hummus with Spicy Corn Relish recipe is easy to customize to taste.
- Love spicy food? Add a whole 4-oz. can of hot green chilies (I used Hatch Green Chilies … yum!) to both the relish and the hummus. You could also spike this hummus with your favorite hot sauce or add extra cayenne.
- Can’t take the heat? Use mild chilies, which pack more flavor than heat, or skip the chilies altogether. This Southwestern Hummus recipe will still be super tasty because the other ingredients are so flavorful.
Whether you serve it spicy or mild, this Southwestern Hummus with Spicy Corn Relish is sure to be a hit!