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Southwest Hummus with Corn Relish served with veggies and pita bread.

Southwest Hummus with Spicy Corn Relish

This spicy hummus is loaded with flavor and so easy to make ... the perfect party appetizer!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Servings: 8 servings
Calories: 120kcal
Author: Ginnie Leeming

Ingredients

For Relish:

  • 1 cob corn, husked
  • 1 teaspoon extra virgin olive oil, plus extra for brushing corn
  • ½ medium red bell pepper, diced
  • 1 (4 ounce / 113 gram) can diced green chiles, divided
  • 1 lime, cut into quarters
  • kosher salt
  • pepper

For Hummus:

  • 1 large clove garlic
  • 1 (15.5 ounce / 439 gram) can chickpeas, drained and rinsed
  • ¼ cup tahini
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • cayenne, to taste
  • 1 tablespoon roughly chopped cilantro

Equipment

  • Food Processor

Instructions

Prepare relish:

  • 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, then return 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 chiles and juice from 1 of the lime wedges (reserve remaining chiles and lime for hummus). Stir together and season to taste with salt and pepper. Set aside.

Prepare hummus:

  • 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 chiles.
  • 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!

Notes

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.
Make sure to check out the info before this recipe card for more tips!