A simple hummus recipe that features sweet corn and sun-dried tomatoes, pureed into a delicious appetizer dip perfect for BBQ's or as a sandwich spread.
15.5oz.can Chickpeasdrained, liquid reserved (known as aquafaba)
1large cob fresh sweet cornabout 3/4 cup
1/4cupsun-dried tomatoesIf in olive oil, drain and rinse
1tsp.salt
3/4tsp.ground black pepper
Instructions
Steam sweet corn with the husk on, in the microwave for 3-4 minutes. Once cooled, discard husk and remove kernels with a knife. Place corn kernels in a blender.
Drain chickpeas, reserving liquid (aquafaba). Place chickpeas in a blender.
Add sun-dried tomatoes, 3 tablespoons aquafaba, salt and pepper.
Blend until smooth.
Add additional aquafaba if hummus is too thick, 1 tablespoon at a time.
Adjust seasoning to taste.
Serve with chopped vegetables of choice, whole grain crackers, or pita bread