Southwestern Hummus Dip
Homemade southwestern hummus is topped with an easy, fresh pico de gallo and charred corn for a fun, pretty and tasty appetizer! Serve with tortilla chips and dig in!
Yield: 8 servings
Ingredients
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
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne, optional
For the pico de gallo:
- 2 Roma tomatoes, seeds removed, diced small
- ¼ cup red onion, diced small (see notes)
- 1 small jalapeño, seeds and membranes removed, finely diced
- ¼ cup chopped cilantro
- Squeeze of fresh lime juice
- ¼ teaspoon kosher salt
For the charred corn:
- ½ cup fresh corn kernels, or sub frozen - see notes
- ⅛ teaspoon kosher salt
Instructions
- 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. Season with the salt.
- 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!
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Notes
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.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 27g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 21mg | Sodium: 521mg | Fiber: 5g | Sugar: 5g
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