Southwestern hummus dip is topped with an easy, fresh pico de gallo and charred corn for a fun and tasty appetizer!
It’s Friday and it’s a holiday weekend. Can I get a woo hoo?!?
I hope you all have fun plans! We will be hitting up the pool with the little ones and playing outside and hopefully getting to visit with some friends and neighbors. Oh, and eating and eating and eating some more 🙂
Neither can my kids, apparently. They have this beet hummus for lunch once a week. I have to make it in quadruple batches and freeze some so that I’m not constantly making hummus. Not that that’s a bad thing…
This southwestern hummus dip though is hummus on overdrive.
The creamy chickpeas and tahini are blended with an array of bold spices, plus a hit of brightness from the lime juice.
But we don’t stop there. Oh no, we don’t stop there.
Bring on the toppings, please! I’ve got a super duper easy and very fresh pico de gallo and some (equally easy) charred corn piled up on top of this party bowl.
You are going to have to fight to get your chip in there to scoop up this hummus dip. It’s going to be a crowd pleaser.
Which is perfect this time of year. It’s a great easy appetizer for Memorial Day, summer BBQs, pool parties – or just as a weekday lunch. Cause I can’t stop eating it 🙂
And if you happen to find yourself with some leftover hummus and toppings, which I highly doubt, and some leftover grilled chicken or burgers, well, the hummus itself can now become the topping. So freakin’ good. It’s also delicious in a wrap… and just on a spoon… #addicted
Of course, for all my avocado fanatic friends, you can certainly add some chopped fresh avocado on top of this hummus dip as well. (My husband’s allergic so we stay away but you should do it.) A little crumbled cojita or queso fresca cheese also would be great on top. Just keep adding those toppings!
Sorry, I was having too much fun with GIFs… 😂
And please, add this to your weekend party plans 💃
Southwestern hummus with pico de gallo and charred corn
Southwestern hummus with pico de gallo and charred corn makes a fun appetizer!
For the hummus
- 1 (14.5 oz) can chickpeas, slightly drained, or homemade slow cooker chickpeas with some reserved liquid (see notes)
- 2 tablespoons fresh lime juice (from about 2 limes)
- 2 tablespoons tahini
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne (optional)
For the pico de gallo
- 2 roma tomatoes, seeds removed, diced small
- 1/4 cup red onion, diced small (see notes)
- 1 small jalapeño, seeds and membranes removed, finely diced
- 1/4 cup chopped cilantro
- Squeeze of lime juice
- 1/4 teaspoon kosher salt
For the charred corn
- 1/2 cup fresh corn kernels (or sub frozen - see notes)
- 1/8 teaspoon kosher salt
- Make the hummus: Add all hummus ingredients to a food processor or blender and blend until smooth. Taste and adjust seasonings.
- To make the pico de gallo: Add all ingredients to a small bowl and stir to combine. Taste and adjust seasonings.
- To make the charred corn: Heat a small, dry skillet over medium heat. Add the corn to the pan and cook for 2-3 minutes, until lightly charred, stirring occasionally.
- To assemble: Put your hummus into a serving bowl and top with the pico de gallo then sprinkle with the charred corn.
- Serve with tortilla chips, crackers or veggies and enjoy!
If making ahead, store the hummus, pico de gallo and corn separately in the refrigerator. Assemble before serving.
I like using reserved liquid from a can of chickpeas or from cooking my own chickpeas to give flavor to the hummus (and to skip the oil). I use about 2-3 tablespoons. If you'd rather, you can substitute 1-3 tablespoons of extra-virgin olive oil to get the hummus to your preferred consistency.
You can definitely use frozen corn here. Just thaw it slightly under running water and pat it dry before adding it to the pan to char it. It may need closer to 4-5 minutes to get charred, but otherwise, works just the same.
If you don’t like raw red onion, you can soak the chopped red onion in a bowl of cold water for 5-10 minutes to take some of the bite off of it in the pico de gallo.
You may have extra pico de gallo or corn, depending on the type of bowl you use for the hummus. I find people love the toppings so you can keep it to the side and add more as the party goes on, or save it for yourself to top some grilled chicken or a burger or wrap. Or nachos or quesadillas or shoot, a sandwich.
|Amount Per Serving||As Served|
|Calories 115kcal Calories from fat 39|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||5%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|