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Southwest Hummus Dip

 Southwest Hummus Dip
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.
8 ServingsPrep: 15 min. Grill: 20 min.


  • 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 fire-roasted diced tomatoes
  • Baked pita chips or assorted fresh vegetables


  • 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.
  • 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,

2 of 2

Southwest Hummus Dip (continued)

Nutritional Facts: 12 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 1 starch.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.