Southwest Hummus Dip Recipe

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Southwest Hummus Dip Recipe
Southwest Hummus Dip Recipe photo by Taste of Home
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Southwest Hummus Dip Recipe

Read Reviews
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Grill: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Grill: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Southwest Hummus Dip in Healthy Cooking June/July 2012, p20

Nutritional 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.

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  • 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.
Originally published as Southwest Hummus Dip in Healthy Cooking June/July 2012, p20

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Reviews forSouthwest Hummus Dip

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dfausnacht User ID: 1896828 181466
Reviewed Sep. 1, 2012

"I agree with other reviewers that it was a bit dry, but the flavor was excellent! Definitely include the chili powder"

MY REVIEW
dpaull3886 User ID: 3241271 126161
Reviewed Jul. 6, 2012

"Texture very dry. We added 2 tbsp lemon juice and 2 tbs lime juice. Also a bit of garlic powder. Everyone loved it!"

MY REVIEW
murphsandy User ID: 1233162 198712
Reviewed Jun. 26, 2012

"did not care for texture or flavor of this at all - just my personal preference."

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