Togarashi Corn Hummus
The inspiration for togarashi corn hummus comes from the Aviary NYC and their truly huge deep fried pork rind. It was the pre-dinner snack we enjoyed with a cocktail as the sun set over Central Park. That and the fresh sweet corn at our farmers market prompted me to consider new ways to enjoy this favorite veggie.
Notice the CSC fan in the background taking my photo!
The Basics of Hummus
Chickpeas, tahini, garlic and lemon juice are the key ingredients of hummus. Then it’s usually enhanced with additional spices, oils and aromatic herbs. Corn hummus is a non-traditional version that obviously includes sweet corn. To highlight the corn we adjust the ratio of ingredients and reduce the tahini. Finally in addition to the usual suspects I chose to add togarashi spice. It’s found in asian markets, but the smoked variety can only be purchased on-line from Bourbon Barrel foods.
Both traditional and corn hummus can be dressed up with a host of garnishes and eaten with flatbreads or chips. I recommend any of these delicious garnishes, but insist on dipping with spicy pork rinds.
- Olive oil
- Chili sauce
- Caramelized onions
- Sun dried tomatoes
- Pesto sauce
- Roasted garlic with olive oil
- Roasted red peppers
- Olive tapenade
- Toasted pine nuts
- 2 cans chickpeas – drained and rinsed (30 oz)
- 2 ears fresh corn – kernels stripped from cob + cob milk
- 1–1/2 TBL tahini
- 1/4 cup olive oil
- 1/4 cup ice cold water
- 2 large garlic cloves – minced
- 1 tsp sea salt
- 2 TBL lemon juice – fresh squeezed
- 1/8 tsp white ground pepper
- 1/2 tsp onion powder
- 1 tsp bourbon smoked togarashi spice + more for garnish
- Smoked paprika for garnish
- Olive oil – for garnish
- Spicy pork rinds for dipping
- Drain and rinse the chickpeas
- Strip the corn kernels and scrape the milk from the cobs
- Mince the garlic
- Combine the tahini, lemon juice, olive oil and half the water in the blender and pulse until combined
- Add the remaining ingredients (except the remaining water) and blend until everything is completely combined, about a minute
- Adjust salt, pepper and add the remaining water if a smoother dip is desired
- Refrigerate for an hour to let it set up
- Spoon into serving container(s)
- Garnish with olive oil, smoked paprika and togarashi spice
- Serve with pork rinds for dipping
The USDA says that American farmers harvested 700 million pounds of chickpeas in 2019!