Togarashi Corn Hummus


Togarashi Corn Hummus 2

Togarashi corn hummus is inspired by the Aviary NYC and their truly huge, magnificent deep fried pork rind. It is a pre-dinner snack we enjoyed with a cocktail as the sun set over Central Park. That memory and the fresh sweet corn at our farmers market prompted me to consider new ways to enjoy this favorite veggie.

Hummus is extremely easy to make and customize the flavor to your own personal taste. Thick or thin, saltier or spicier, it is totally up to you.


Blending hummus


Chickpeas, tahini, garlic and lemon juice are the key ingredients, then enhanced with additional spices, oils and aromatic herbs. It’s 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, found in asian markets.

Garnish Options

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

Togarashi Corn Hummus

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Fresh Corn and Chickpeas!


  • Author: TJ
  • Prep Time: 30
  • Cook Time: 5
  • Total Time: 35 minutes
  • Yield: 4 1x


  • 2 cans chickpeas – drained and rinsed (30 oz)
  • 2 ears fresh corn – kernels stripped from cob + cob milk
  • 11/2 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


  1. Drain and rinse the chickpeas
  2. Strip the corn kernels and scrape the milk from the cobs
  3. Mince the garlic
  4. Combine the tahini, lemon juice, olive oil and in the blender and pulse until combined
  5. Add the remaining ingredients and blend until everything is completely combined, about a minute
  6. Adjust salt, pepper and adjust the smoothness with water if necessary
  7. Refrigerate for an hour to let it set up
  8. Spoon into serving container(s)
  9. Garnish with olive oil, smoked paprika and togarashi spice
  10. Serve with pork rinds for dipping



The USDA says that American farmers harvested 700 million pounds of chickpeas in 2019!

Aviary Pork Rind with corn Hummus
Aviary Corn Hummus