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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Not your ordinary hummus, this dip is a combination of two things I love, chick peas and Southwest flavor. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn. 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 fire-roasted diced tomatoes |
baked pita chips or assorted fresh vegetables |
Directions:
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.
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