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.
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
