Inspired by my quest to enjoy the sweet corn this summer which is really at it’s height of flavor I’ve continued to explore using corn in different recipes. This roasted sweet corn hummus has become an instant favorite. It’s also the perfect way to use any leftover corn you might have after a meal, that said don’t wait for leftovers, this recipe is one you will want to try immediately! I was looking for the perfect balance of corn, chickpeas and tahini … 4 ears of corn is perfect to achieve a strong taste of corn in every bite – but the recipe is forgiving so feel free to adjust based on the amount of corn you might have available.
From by the bay, wishing you sweet corn food memories!
Roasted Sweet Corn Hummus
4 ears of fresh corn, shucked
15 ounces ready to eat chickpeas, drained and rinsed
1/2 cup tahini
6 tablespoons water
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon ground cumin
1 1/2 teaspoons fine sea salt
1/2 teaspoon fresh ground black pepper
Optional: additional olive oil and coarse sea salt ( such as Maldon)
Preheat oven to 425 degrees F. Wrap corn in a piece on aluminum foil , place on a baking sheet and in the oven for 30 minutes. Remove from oven and take corn out of the foil and place directly on the rack in the oven for another 15 minutes. Remove from oven and cool. Cut kernels off the cob and place half of the corn, into a food processor. Add remaining ingredients and blend until smooth. Reserve 2 tablespoons of the fresh corn kernels and place remaining corn into the food processor. Blend until corn is not quite smooth, so there is some texture to the hummus. Place in a covered container and chill for two hours before serving. To serve place in the shallow bowl. Drizzle hummus with olive oil, sprinkle remaining corn kernels and a touch of coarse sea salt.