Back to Southwest Hummus Dip

Print Options


Card Sizes

Southwest Hummus Dip Recipe

Southwest Hummus Dip Recipe

Not your ordinary hummus, this dip is a combination of two things I love, chick peas and Southwest flavor. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn.
TOTAL TIME: Prep: 15 min. Grill: 20 min. YIELD:8 servings


  • 1 medium ear sweet corn, husk removed
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped roasted sweet red peppers
  • 1/4 cup canned fire-roasted diced tomatoes
  • Baked pita chips or assorted fresh vegetables


  • 1. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Meanwhile, in a food processor, combine the beans, cilantro, cumin, chili powder, salt and pepper. Cover and process for 30 seconds or until blended. Transfer to a small bowl. Cover and refrigerate for at least 15 minutes.
  • 2. Cut corn from cob. Add the corn, red peppers and tomatoes to bean mixture; mix well. Serve with pita chips or vegetables. Yield: 2 cups.

Nutritional Facts

1/4 cup (calculated without chips and vegetables) equals 68 calories, 1 g fat (trace saturated fat), 0 cholesterol, 223 mg sodium, 12 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 1 starch.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.