Fresh corn is one of the highlights of summer and this simple hummus is a delicious way to enjoy it. The corn adds natural sweetness and a bright flavor while chickpeas provide plant-based protein and fiber.
Serve it with fresh vegetables, whole grain crackers or use it as a spread for sandwiches and wraps. This recipe uses steamed corn on the cob, chilled and removed from the cob.
Summer Corn Hummus
Ingredients
- 2 cups corn kernels (from about 3–4 ears of corn, steamed and chilled)
- 1 can (15 ounces) chickpeas, drained (reserve a few tablespoons of aquafaba)
- 2 tablespoons lemon juice
- 1 garlic clove
- 2–4 tablespoons aquafaba or water, as needed
- ¼ teaspoon sea salt (optional)
- Fresh chives or parsley, for garnish (optional)
Optional: grill the corn first for a smoky flavor or use raw corn for a fresher appeal.
Instructions
- Steam the corn on the cob until tender. Allow it to cool completely, then remove the kernels from the cob.
- Add the corn, chickpeas, lemon juice, garlic and 2 tablespoons of aquafaba or water to a food processor.
- Blend until smooth and creamy, adding additional aquafaba or water as needed to reach your desired consistency.
- Taste and add salt, if desired.
- Transfer to a serving bowl and garnish with fresh chives or parsley, if using.
Enjoy!
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