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