Southwestern Hummus Recipes

LOADED SOUTHWESTERN-STYLE SPICY HUMMUS

Steps:

• Cut the red onion in half. Thinly slice one half and set aside. Dice the remaining half.
• In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, 5 minutes. Add the corn kernels, cumin and cayenne. Cook, stirring occasionally, until the corn is slightly caramelized, 3 more minutes. Season lightly with salt and set aside.
• Transfer the hummus to a serving bowl or platter and scatter the corn mixture on top, followed by the tomatoes, and queso fresco. Season with salt, cayenne pepper, and a drizzle of olive oil. Garnish with cilantro leaves and serve with lime wedges.

SOUTHWEST HUMMUS DIP

Steps:

• 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.

SOUTHWESTERN HUMMUS

Steps:

• Blend all ingredients in a food processor until you get the correct consistency.
• Dip Pita chips and enjoy!

SOUTHWESTERN HUMMUS

Steps:

• Rinse and drain the black beans.
• Combine all ingredients in a food processor or blender and puree to desired consistency.
• To thin, add 1 tbsp water at a time.