Southwest Hummus Dip

Total Time

Prep: 15 min. Grill: 20 min.


2 cups

Updated: Sep. 25, 2023
Not your ordinary hummus, this dip is a combination of two things I love—chick peas and Southwestern flavors. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn. —Cheray Buckalew, Cumberland, Maryland


  • 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.

Nutrition Facts

1/4 cup (calculated without chips and vegetables): 68 calories, 1g fat (0 saturated fat), 0 cholesterol, 223mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch.