Charred Jalapeño and Corn Hummus is a vegetarian and gluten free appetizer perfect for summer entertaining. Serve with tortilla chips, pita, or crudités for a healthy and delicious dip.
Why You’ll Love this Homemade Hummus:
Imbued with the sweet and smoky heat of charred jalapeños, toasty richness of tahini, and zing of lime juice, this hummus is summer perfection. The corn and feta topper add pops of sweetness and salty tang, plus some textural interplay, which I always appreciate in a dip.
This hummus can be made in advance and enjoyed for up to one week (however, I doubt it’ll last that long!). Serve it at your next summer soiree and it will certainly be the star of the appetizer spread.
How to Make Homemade Hummus:
In short, this process is incredibly simple, leaving little to be desired about store-bought hummus. To start, drain and rinse one can of chickpeas (no need to remove the skins) and place them in a food processor or blender. Next, add tahini, lemon or lime juice, garlic, spices, and begin blending. As the mixture blends, slowly stream in olive oil until the mixture is emulsified and smooth. As you blend, it’s important to take breaks to taste the hummus so you can adjust the salt and spices accordingly.
For this recipe, adding charred jalapeños adds subtle heat and earthy sweetness. By removing the seeds and ribs from the jalapeño, you devoid it of most of its bracing heat. Therefore, this hummus registers low on the spice scale.
FAQs About This Recipe:
What is Tahini?
Nutty, creamy, and deeply savory, tahini is made from roasted sesame seeds. Its texture is unctuous and supremely smooth (similar to that of a loose nut butter) and flavor is rich with nuanced bitterness. In terms of nutrition, tahini is a great source of plant-based calcium, iron, and heart-healthy fats.
My preferred brand is Soom Tahini, which I use religiously in sauces, dressings, and even baked goods. If you’d like to try any Soom products, you can get 10% off your order on soomfoods.com by using the code ‘dishingouthealth’ at checkout!
What Should I Serve with Hummus?
In short, anything crunchy and dippable! However, if you need fun ideas, here are some of my favorites:
- Veggies: Carrots, snap peas, spears of raw zucchini or squash are great options. Alternately, florets of raw broccoli or cauliflower are always popular choices. Additionally, jicama, thinly sliced radish or fennel are fun and unexpected ways to go.
- Chips: Tortilla chips, toasted pita, or your favorite crunchy crackers are always fab accompaniments.
- Use it as a sandwich spread: This homemade hummus is great for slathering on sandwiches or wraps in lieu of mayo.
More Healthy Summer Appetizers:
Charred Jalapeño and Corn Hummus
- 2 jalapeño peppers
- 1 ear of corn husked*
- 1 15-oz. can chickpeas, drained and rinsed
- 1/3 cup tahini
- 3 Tbsp. fresh lime juice divided
- 1 garlic clove
- 3/4 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/3 cup plus 1 1/2 Tbsp. extra-virgin olive oil divided
- 1/4 cup chopped fresh cilantro
- 3 Tbsp. crumbed feta cheese
- Slice jalapeños in half, lengthwise, and use a spoon to scoop out ribs and seeds; discard.
- Prepare a grill pan for medium-high heat. Coat jalapeños and ear of corn with cooking spray or lightly brush with oil. Grill, turning occasionally, until jalapeño is charred and kernels of corn are tender and charred in spots, 5 to 6 minutes for jalapeño, 10 to 12 minutes for corn. Let cool slightly, then cut kernels from cob.
- Place charred jalapeño halves in a food processor or blender along with chickpeas, tahini, 2 Tbsp. of the lime juice, garlic, salt, and cumin. Blend on HIGH, and with motor running, gradually stream in 1/3 cup olive oil. Continue blending for 3 minutes, stopping to scrap down the sides as needed, until smooth. Transfer hummus to a wide-rimmed bowl.
- Combine charred corn kernels with cilantro and feta in a small bowl. Stir in remaining 1 Tbsp. lime juice and 1 1/2 Tbsp. olive oil. Spoon corn mixture over hummus.