How much hummus is to much hummus to eat? Seriously, how much? Because I eat A LOT of hummus, like hummus everyday, sometimes (all the time) even multiple times a day. And not just a little bit. Give me a bowl of it, any sized bowl, and see what I can do.
And I like just about any hummus, but with that said they are not all created equally. Homemade is almost always the superior, (although there are some brands that I really really like), freshly made is best, heavy on the lemon is a bonus, and some kind of mix in is always appreciated.
Roasted corn hummus. Oh boy did I attack this one. A base of a traditional creamy hummus in all it’s glory, blended up with freshly picked and freshly roasted sweet corn. When whipped up together it creates a soft, almost fluffy, creamy mixtures of all the goodness. It is so freaking good and is probably going to be my repeat hummus for the foreseeable future (until the corn stops growing). It really is a stand out. The mr and the littles even loved it and that is something.
To the hummus!
The stuff. Freshly roasted corn on the cob, cooked chickpeas, tahini, some garlic cloves ,a lemon, salt, pepper and red pepper flakes , ice cubes, and a little olive oil.
Basically the only work to do. Cut corn from cob.
Add corn and garlic to food processor and pulse for a minute, scrapping down sides a few times. Add in the chickpeas, tahini, juice of the lemon, ice cubes, and red pepper flakes. Blend until nice and smooth. And that is it. Taste and add more salt and pepper if needed.
Scoop it all into a bowl and eat the hummus any way you see fit.
-C
Roasted Corn Hummus
makes about 3 cups
2 roasted cobs of corn (2 cups cut from cob)*
2 cups (or 1can) cooked and drained chickpeas
1/3 cup tahini
2 cloves garlic
a lemon
3 ice cubes
salt and pepper
1-2 teaspoons red pepper flakes
olive oil (optional to drizzle on at the end)
*There are many methods to cook corn so you can cook it any way you want. I just wet the corn still in the husk and pop it into a really hot oven or about 25 minutes.
Start by removing corn from the cob. Place corn and garlic into food processor and pulse for a minute, scraping down sides a couple times, until pretty blended up. Add in chickpeas, tahini, the juice from the lemon, ice cubes, and a good healthy pinch of salt and pepper and as much red pepper flakes as you want. Blend until smooth. Taste and add more salt and or pepper if needed.
Scoop into a bowl or container and drizzle with olive oil if desired.
Eat right away with cut up veggies, smeared in pita, with a spoon, or any other way you want to eat it.
Left overs can be stored in airtight container in fridge for a few days but really, who has left over hummus?