I love hummus. I will rarely allow myself to buy it at the store though. It is so expensive when you think about how cheap it is to make your own. Chickpeas, a little olive oil, salt & pepper, and you’re good to go. I mean, why pay over $4+ for hummus when I have everything already in my pantry? I tell myself I will make it instead. But then I never get around to it and find myself going through the same conversation with myself the very next time I’m at the grocery.
But this recipe made me get in the kitchen and make hummus. Something about the combination of the sweet corn with the spicy jalapeno I couldn’t resist. And after finally getting around to making this hummus, I don’t know why I never got around to it before. It literally comes together in no time.
This hummus is everything I hoped it would be. It has a little bit of a kick to it, but nothing too extreme. If you like things on the mild side you will still like this. I like to stir in extra corn kernels to add little bit of texture. I have been making a big batch at the beginning of the week to snack on through out the week. It’s so good that it’s rare if it actually makes it to Friday. I enjoy eating it with celery, carrots, peppers and cucumbers, but pita and pita chips would be delicious or put it on a sandwich. Maybe even make it the base of a pizza or wrap. You could do a lot with this.
So bust out your food processor and make your own hummus.
Recipe from HowSweetEats.com
makes about 1 cup
2 medium jalapenos
1 can chickpeas, drained and rinsed (and peeled if you have patience)
1/2 cup sweet yellow corn
3-4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
- To roast the jalapenos, broil on all sides, flipping once charred. Remove and let cool completely. Additionally, you can grill or even “roast” the peppers on your gas stove – whatever is easiest! Once cooled, chop of the tops and slice the peppers down the middle, remove the seeds and chop.
- Add chickpeas, corn and peppers to the food processor. Blend until combined, then slowly stream in olive oil with the processor running. Add in salt and pepper, then blend once more. Taste and season more if desired. Top with additional corn or peppers if desired and a drizzle of olive oil. Then enjoy!
Betsy Wray is the healthy living editor. She will be bringing recipes, new restaurants, tips to live a healthy life, and kitchen basics to the table. Betsy lives in Nashville, Tennessee where she is currently going to culinary school. She is passionate about many social causes involving food such as providing people who live in designated food deserts with the proper resources to fresh produce. When she isn’t busy saving the world she enjoys hanging out with friends, spending time with her black pug named Lucy, going on road trips and trying new recipes. Send Betsy an email at email@example.com or follow her on Twitter @BetsyWrayView all Betsy Wray posts.