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Togarashi Corn Hummus

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Fresh Corn and Chickpeas!

 

Ingredients

Scale
  • 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

Instructions

  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

 

Notes

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

Find it online: https://www.cooksavorcelebrate.com/togarashi-corn-hummus/