Mexican Street Corn Chipotle Hummus Recipe

Any occasion calls for a mouthwatering and tasty appetiser or side dish, and Mexican Street Corn Chipotle Hummus perfectly fits the bill!

Chipotle Hummus: – 2 (14-ounce) cans garbanzo beans drained and rinsed – 1/2 cup tahini well-stirred – 1/2 cup lime juice – 1/4 cup olive oil – 1 to 4 chipotle peppers in adobo sauce chopped, see note – 2 cloves garlic roughly chopped – ½ teaspoons sea salt to taste – ¼ teaspoon ground turmeric For Topping: – 1 husk corn grilled – ¼ cup queso fresco cheese crumbled – 1 fresno chili sliced – ¼ cup black beans rinsed – ¼ cup red onion finely chopped – ¼ cup fresh cilantro chopped



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Process hummus ingredients in a food processor until creamy. Stop and restart the food processor several times to scrape the sides.

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Enjoy chipotle hummus with grilled corn, queso fresco, black beans, red onion, cilantro and fresno chilli on chips, raw vegetables or pita bread.

Serving: 1Serving | Calories: 90kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Cholesterol: 300mg 


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