I am a recent hummus convert and have become completely obsessed with the stuff in the last few years. This Roasted Poblano Sweet Corn Hummus is one of my favorite new flavors! I think part of the reason why I was so quick to jump on the hummus bandwagon was that I started eating it by making my own and not eating the ones you can get in the store. I knew it would be easy to make (and it soooooo is!) and homemade always tastes a million times better. Plus! You can experiment with flavors and make it your own.
It only takes a few minutes to make Roasted Poblano Sweet Corn Hummus. Just throw all the ingredients in a food processor, blend, and you are good to go! If you do not have a food processor, you need one! I have two and I use them alllllll the time. They can do so many things: shredding, slicing, blending, etc. We buy brick cheese and it is shredded in seconds, I use them to make all my sauces and salsas, grind cookies for crusts, the list goes on and on. This affiliate link is for a food processor very similar to the one that I have. I could not live without mine!
I have noticed that as this hummus sits, the heat does pick up just a little bit as the flavors continue to blend together but it is nothing too drastic. This recipe is designed for a very mild heat, almost none at all really since Poblanos are so mild, so if you want it spicy just add some more chiles, hot sauce, or a dash of cayenne pepper.
Hummus is fantastic because it is healthy and can be used in so many ways. Beyond as a dip for pita and veggies, you can use it on sandwiches in place of mayo or other condiments, mixed with some extra citrus/vinegar/oil as a salad dressing, or even on a burger. My hubby loves to put hummus on his bagel in addition to the cream cheese. How do you like to eat your hummus? Find all of our fun hummus flavors here!
- 1 can garbanzo beans drained
- 1 large poblano pepper roasted, skinned, and seeded
- 1 cup corn divided in half
- 2 Tbsp tahini paste
- 4 cloves garlic roasted
- 1 lime
- 1 tsp salt
- 1 tsp ground cumin
- 1 Tbsp olive oil
- Put garlic cloves with the skin still on in a nonstick skillet and heat over medium low heat. Roasting the garlic will take approximately 40 minutes. Rotate the cloves every 10-15 minutes so that they are roasted on all sides. Set aside to cool.
- When garlic is cool enough to handle, peel the skins off the cloves.
- Roast the pepper by placing at the top rack position in the oven on broil setting. Leave the oven door cracked open and roast until the skin starts to blacken. Flip the pepper over and repeat on the other side. When done, place the pepper in a plastic bag or in a tupperware, sealed, so that the steam helps remove the pepper skin. When cool, peel the pepper, remove the skin, and roughly chop.
- Put 1/2 cup corn in the food processor, reserving the other 1/2 cup for later. Add the garbanzo beans, tahini, garlic, lime juice, salt, cumin, olive oil, and chiles to food processor. Put the lid on and process until you reach your desired consistency, approximately 10-15 seconds. If the mixture is too thick, add water 1 Tbsp at a time and process briefly to combine. Taste and adjust seasoning to your liking.
- When complete, mix in the rest of the corn and use a spatula to put the hummus in a bowl. Top with additional chiles, paprika, or queso fresco if desired. Refrigerate for one hour and serve chilled with pita bread, tortilla chips, or assorted vegetables.