Southwest Hummus with Spicy Corn Relish ... a delicious twist on classic hummus that makes a tasty party appetizer or healthy snack!
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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!
We are settling in slowly but surely, and being the foodie that I am, my favorite part has been scoping out the local restaurant scene.
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 Southwest Hummus with Spicy Corn Relish is my version of that dish, and I know you are going to love it, too!
To make this Southwest Hummus recipe, 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 spicy hummus is one of my all-time favorite spices, smoked paprika. It adds a delicious smokey flavor that makes this hummus hard to resist.
How to Make Southwest Hummus
You'll start by making the homemade Spicy Corn Relish.
This easy relish adds tons of flavor to the hummus, plus it makes the finished dip look colorful and pretty. So don't skip it.
To make this easy corn relish recipe, you'll char a cob of corn and quickly saute half a red pepper over medium-high heat. Then combine these veggies with canned green chilies and fresh lime juice. So simple and so delicious!
Tip: this recipe makes about twice as much relish as you'll need to top the hummus. If you're serving this 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) or use it to top tacos and other Mexican dishes.
When the relish is done, work on the dip.
Mince the garlic in your food processor. Then add the remaining hummus ingredients to the processor and blend until smooth. Blending for about two to three minutes will make it extra creamy.
Finish by topping the hummus with the Corn Relish, and you're done. So easy, right?
How to Customize this Recipe
- 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 Southwestern 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 recipe will still be super tasty because the other ingredients are so flavorful.
- Don't confine yourself eating it as a dip! Hummus makes a great addition to sandwiches and wraps.
Whether you serve it spicy or mild, this Southwest Hummus with Spicy Corn Relish is sure to be a hit!
Still can't get enough hummus? Make sure to try these other flavors, too!
- How to Make Hummus (the BEST, most authentic recipe + tons of tips)
- Layered Greek Hummus Dip
- Easy Olive Hummus
- Sun Dried Tomato Hummus
- Roasted Garlic Hummus
- Serve them all with Homemade Pita Chips
Southwest Hummus with Spicy Corn Relish
- 1 corn cob, husked
- 1 teaspoon extra virgin olive oil, plus extra for brushing corn
- ½ medium red bell pepper, diced
- 1 (4-ounce) can green chilies, divided
- 1 lime, cut into quarters
- kosher salt
- pita bread or pita chips
- Heat a medium pan over medium-high heat.
- Lightly brush corn with olive oil; add to pan and cook, turning frequently, until blackened in spots.
- Remove corn from pan and set aside. Wipe out pan, add 1 teaspoon 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 ½ the can of green chilies and juice from 1 of the lime wedges (reserve remaining chilies and lime for hummus). Stir 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 the remaining canned chilies.
- Process mixture until smooth, scraping down bowl once or twice.
- Taste and add cayenne to taste, if desired. Add cilantro and pulse in until only small bits remain.
- 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!
What is your favorite hummus flavor?