Southwest Hummus with Spicy Corn Relish ... a delicious twist on classic hummus! This southwest-inspired recipe makes a great party appetizer or healthy snack! | Hello Little Home
Southwest Hummus with Spicy Corn Relish
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

This Southwest Hummus with Spicy Corn Relish is the perfect party appetizer!

Course: Appetizer
Cuisine: American
Keyword: southwest hummus, spicy hummus
Servings: 8 servings
Calories: 120 kcal
Author: Ginnie
For Spicy Corn Relish:
  • 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
For Southwest Hummus:
  • 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
For Serving:
  • veggies
  • pita bread or pita chips
Prepare corn relish:
  1. Heat a medium pan over medium-high heat.
  2. Lightly brush corn with olive oil; add to pan and cook, turning frequently, until blackened in spots.

  3. Remove corn from pan and set aside. Wipe out pan, add 1 teaspoon olive oil, and return to medium-high heat.

  4. 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.

  5. When corn is cool enough to handle, stand on end and use a sharp knife to remove kernels from cob.
  6. 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).
  7. Stir corn relish together and season to taste with salt and pepper. Set aside.
Prepare hummus:
  1. Add garlic to bowl of a food processor and process until minced.
  2. 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.

  3. Process mixture until about 3/4 smooth, scraping down bowl once or twice.
  4. Taste and add cayenne to taste, if desired, plus cilantro. Process until completely smooth.

  5. 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.