Go Back Email Link

Summer Corn Hummus

Print Recipe

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.