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.
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.
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.
Taste and add cayenne to taste, if desired, plus cilantro. Process until completely smooth.
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.