This Southwest Hummus with Spicy Corn Relish is the perfect party appetizer!
Lightly brush corn with olive oil; add to pan and cook, turning frequently, until blackened in spots.
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.
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.