Southwest 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!
Southwest Hummus with Spicy Corn Relish
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 Southwest 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.
How to Make Southwest Hummus
This first step to this Southwest Hummus recipe is making the homemade 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 this easy corn relish recipe, 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!
When the relish is done, mince the garlic in your food processor. Add the remaining hummus ingredients to the processor, then blend until smooth. Make sure to take your time to make the hummus 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 Southwestern Hummus recipe will still be super tasty because the other ingredients are so flavorful.
- Don’t confine yourself to a dip! It’s a great sandwich spread or use it to make a Southwest Hummus wrap. Yum!
Whether you serve it spicy or mild, this Southwest Hummus with Spicy Corn Relish is sure to be a hit!
Looking for more Hummus recipes? Then, you’ll love these:
- How to Make Hummus (the BEST, most authentic recipe + tons of tips)
- Layered Greek Hummus Dip
- Roasted Red Pepper Hummus
- Easy Olive Hummus
- Sun Dried Tomato Hummus
- Roasted Garlic Hummus
- Homemade Pita Chips
- Roasted Veggie Bowl (hummus is one of the ingredients)
- Mediterranean Quinoa Bowl (this bowl uses hummus, too)
- Hummus Sandwich with Pesto and Veggies
This Southwest Hummus with Spicy Corn Relish is the perfect party appetizer!
- 1 corn cob, husked
- 1 teaspoon extra virgin olive oil, plus extra for brushing corn
- 1/2 medium red bell pepper, diced
- 1 (4-ounce) can green chilies, divided
- 1 lime, cut into quarters
- salt and pepper
- 1 large garlic clove
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- cayenne, to taste
- 1 tablespoon roughly chopped cilantro
- 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 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 the remaining canned 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 recipe only used about half of the corn relish. There are a million ways to use the leftovers. Try eating it with tortilla chips for an easy snack, use it to top a backed potato, or sprinkle it over your tacos.
What is your favorite hummus flavor?