Sweet Corn and Jalapeno Hummus

By Kath Dedon

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I made Sweet Corn and Jalapeno Hummus for Father’s Day. I didn’t take pictures because I had already posted a recipe for hummus this month, and I really wasn’t sure how this one would turn out.

Well, let me tell you! Sweet Corn and Jalapeno Hummus is my new favorite appetizer for friends and family who like all things spicy! This is spicy, but not too spicy*, smooth and fluffy, and totally addictive. Our little party of 7 quickly devoured it all. At one point, I noticed Bob, Byron, and Rhett all standing over the bowl, chowing down and muttering, “This is addictive!” I wish I had gotten a picture of that scene!

I found the recipe on Jessica Merchant’s entertaining blog, How Sweet Eats. I’ve followed Jessica for quite a while now. She comes up with very creative recipes and her photography is spectacular. I just got her book, Seriously Delish, and I’m looking forward to exploring it.

We loved this hummus so much that I made it again today, even though I had just made it last week. We needed something to take to a potluck party tomorrow. Bob said, “Why not The Hummus?” Why not, indeed! This time I took pictures.

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• * Update 6/26/16:  So…I made this for a different group of people yesterday. Bob thought it was not as spicy as the first time I made it, but I think it was too spicy for just about everyone else at the party. If you don’t want it very spicy (I’d compare this to Thai food that is 2 – 3 stars.), just use 1 jalapeno pepper. 😉

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Sweet Corn and Jalapeno Hummus

(Adapted, barely, from Jessica Merchant’s recipe on howsweeteats.com)

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(print the recipe)

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Makes about 1¾ cups

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The first time I made this I charred the jalapeno peppers with my broiler. It worked, but it got pretty smoky in my kitchen because of my poor ventilation system. If you have good ventilation, you could use the broiler. This time I used my grill to char them and that worked well.

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 Simple ingredients for an incredibly delicious hummus!

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2 medium jalapeno peppers (or just 1 jalapeno pepper if you don’t want it too spicy)

1 can of chick peas, drained and rinsed

½ cup sweet yellow corn, defrosted if frozen

4 tablespoons olive oil

½ teaspoon sea salt

½ teaspoon ground pepper

1. Char the jalapeno peppers until they are blackened all over. Whether under the broiler or on the grill, this takes about 15 – 20 minutes. Set the peppers aside to cool.

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2. Peel the charred skin off of the peppers. Slice the top off, slice them open, and scrape off the seeds. Dice the peppers.

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3. Put the chick peas, corn and peppers in the food processor. Process until it’s all blended, stopping to push the mixture down with a spatula if necessary.

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4. With the food processor running, slowly add the olive oil into the mixture. (Slowly streaming the oil makes the hummus especially light and smooth.)

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5. Add the salt and pepper and process briefly once more. Serve with your favorite dippers.

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Especially good with Fritos!

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