Roasted Corn and Jalapeño Hummus

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This roasted corn and jalapeño hummus is the perfect summer hummus recipe! Salty, briny pickled jalapenos are blended up with roasted sweet corn and garlic, chickpeas, tahini, lime juice, olive oil, and cumin in this incredible dip.

Getting back into the swing of things with a brand new hummus recipe! This roasted corn and jalapeño hummus is bursting with summer ingredients: corn, jalapenos, lime, and cumin. It can be enjoyed as a dip with farmer’s market veggies, chips, and crackers; as a sandwich spread; and as a Buddha bowl component with cooked grains, protein, veggies, and sauce.

It is simple to whip up, too! It’s your typical hummus, jazzed up with roasted corn and garlic and pickled jalapenos. The corn and garlic take about twenty minutes to roast. Once that’s done, the dip comes together in a flash.

an overhead close up photo of a bowl of the roasted corn and jalapeno hummus in a nice light pink bowl

roasted corn and jalapeno hummus ingredients

For this summer hummus recipe, you will need the following ingredients:

Corn
Garlic
Cooked chickpeas
Tahini
Extra-virgin olive oil
Limes
Pickled jalapeños
Sea salt
Cumin
Pepper

close up overhead shot of a bowl of the roasted corn and jalapeno hummus on a light pink backdrop with lime wedges and basil around it

how to make this summery hummus

You’re going to start by roasting up some sweet corn kernels. You can use fresh corn cut off of the cob, or you can use frozen corn. My only ask is that you use organic corn! This way, you are avoiding the high levels of pesticides found on conventional corn, as well as genetically modified organisms (GMOs).

Preheat the oven to 425 F and place the corn and garlic on a large, rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and place in the oven. Roast for 15-20 minutes, until the corn is browned and beginning to char in some places. Remove from the oven and set aside to cool for a couple of minutes.

Meanwhile, add all of the other ingredients to a food processor fitted with the ‘S’ blade. Add the cooled corn and garlic, but reserve a handful for garnishing the dip. Process until smooth, adding a tablespoon or two of water, if desired, to thin.

Transfer into a pretty serving dish and top with the reserved roasted corn and additional pickled jalapeños.

angled overhead shot of a bowl of the hummus on a light pink backdrop

serving suggestions for this hummus

As mentioned earlier in the post, there are many ways to enjoy this roasted corn and jalapeño hummus! Here are a few of my favourites:

With veggies, crackers, and chips
On a sandwich with bacon, lettuce, cheddar, avocado, and tomato!!
As part of a Buddha bowl with cooked grains, protein, raw or cooked veggies, sauerkraut, and a yummy tahini sauce
On this hummus pita grilled cheese

overhead shot of a small plate to show how to serve the hummus with veggies and crackers

roasted corn and jalapeno hummus: frequently asked questions

How should I store this hummus and how long does it keep in the fridge?

This hummus should be stored in an airtight container in the fridge, where it will keep for at least one week.

I don’t have any tahini. Can I use any other nut or seed butters?

Sunflower seed butter and pumpkin seed butter are great substitutions for tahini in this dip.

I’m sensitive to corn. Do you have any other summer hummus recipes that I can make instead?

Sure do! You will love this Roasted Carrot and White Bean Hummus and this Green Pea Mint Hummus!

overhead shot of a plate of hummus, veggies, and crackers

More Dip Recipes

Finally, I hope that you love this roasted corn and jalapeño hummus! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. I love hearing from you!

And if you like this recipe and want to see more of my recipes, don’t forget to subscribe to my email list. You can also follow me on social media: Instagram, Facebook, and Pinterest.

Enjoy!

Roasted Corn and Jalapeño Hummus

★★★★★

5 from 1 reviews

Author: Allison
Total Time: 25 minutes
Yield: 8 servings 1x
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

1 cup sweet corn, cut off the cob or use frozen corn
3 garlic cloves, roughly chopped
1 ½ cups cooked chickpeas (from 1 14-oz can, drained and rinsed)
3 tablespoons tahini
3 tablespoons extra-virgin olive oil, divided
¼ cup freshly squeezed lime juice
1 teaspoon cumin
½ teaspoon sea salt
Freshly ground black pepper, to taste
2 tablespoons pickled jalapeños
2 tablespoons brine from the pickled jalapeños

Instructions

1. Preheat the oven to 425 F and place the corn and garlic on a large, rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and place in the oven. Roast for 15-20 minutes, until the corn is browned and beginning to char in some places. Remove from the oven and set aside to cool for a couple of minutes.

2. Meanwhile, add all of the other ingredients to a food processor fitted with the ‘S’ blade. Add the cooled corn and garlic, but reserve a handful for garnishing the dip. Process until smooth, adding a tablespoon or two of water, if desired, to thin.

3. Transfer into a pretty serving dish and top with the reserved roasted corn and additional pickled jalapeños.