Street Corn Hummus
Skip the boring store-bought hummus and instead, treat yourself to this unique and downright delicious hummus!
Servings: 6
Equipment
Ingredients
- 15 ounce (425 g) can garbanzo beans
- 15 ounce (425 g) can navy beans
- ¼ cup (57 g) vegan sour cream
- 1 clove garlic
- 1 lime zested and juiced
- Pinch of kosher salt
- 2 tablespoons extra-virgin olive oil divided
Toppings:
- 1 tablespoon (14 g) vegan butter
- 3 ears of fresh corn cut from the cob
- ¼ teaspoon Kosher salt
- 1 serrano pepper thinly sliced
- ¼ cup (28 g) vegan cotija style cheese I used Kite Hill Ricotta to mimic
- 2 tablespoons (1 g) chopped fresh cilantro
- Pinch paprika
- Flaky sea salt
Instructions
- Place the beans, sour cream, garlic, lime zest and juice, salt, and one tablespoon of the oil in a food processor. Blend until smooth and transfer to a serving bowl.15 ounce can garbanzo beans, 15 ounce can navy beans, ¼ cup vegan sour cream, 1 clove garlic, 1 lime, Pinch of kosher salt, 1 tablespoons extra virgin olive oil
- Heat the butter in a large skillet over medium heat. Once hot, add in the corn and cook for 1-2 minutes, just until hot. Sprinkle with Kosher salt.3 ears of fresh corn, ¼ teaspoon Kosher salt, 1 tablespoon vegan butter
- Top with hummus with the remaining olive oil, corn, sliced serrano, cotija cheese, cilantro, paprika, and additional flaky sea salt. Serve immediately.1 tablespoons extra virgin olive oil, 1 serrano pepper, ¼ cup vegan cotija style cheese, 2 tablespoons chopped fresh cilantro, Pinch paprika, Flaky sea salt
Nutrition
Serving: 1 serving | Calories: 245 kcal | Carbohydrates: 29 g | Protein: 10 g | Fat: 11 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 6 mg | Sodium: 744 mg | Potassium: 329 mg | Fiber: 7 g | Sugar: 1 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.