Description
This vibrant Black Bean Hummus with Spicy Corn Relish recipe combines creamy black bean hummus infused with lime, garlic, and spices, topped with a tangy and slightly sweet corn relish bursting with fresh vegetables and bold flavors. Perfect as a healthy dip or appetizer, it offers a unique twist on traditional hummus with a Southwestern touch.
Ingredients
Scale
For the Hummus
- 15 ounces canned black beans, drained
- 3 tablespoons tahini
- 1 tablespoon fresh cilantro
- 1 teaspoon ground cumin
- 2 garlic cloves, minced
- 2 tablespoons lime juice
- ½ jalapeño, seeded and minced
- 1 ½ tablespoons extra virgin olive oil
- 1 teaspoon paprika
- ½ teaspoon coarse salt
- Pepper to taste
For the Corn Relish
- 1 ½ cups uncooked corn, sliced off the cob
- 2 tablespoons red onion, diced
- 2 tablespoons canned green chilis, drained
- 1 tablespoon fresh cilantro leaves
- ½ green and red bell pepper, diced
- ¼ teaspoon celery seed
- ½ teaspoon mustard seed
- 3 tablespoons white sugar
- ¼ teaspoon ground cumin
- ⅓ cup apple cider vinegar
- ¼ teaspoon coarse salt
- ½ teaspoon red chili pepper flakes, more to taste
Instructions
- Prepare the Corn Relish: Combine all the corn relish ingredients in a small pot, including corn, red onion, green chilis, cilantro, bell peppers, celery seed, mustard seed, sugar, cumin, apple cider vinegar, coarse salt, and red chili flakes. Bring the mixture to a boil over medium-high heat, then reduce heat to a simmer. Cook for 5 minutes while stirring frequently until the flavors meld together. Remove from heat and set aside to cool completely.
- Make the Black Bean Hummus: In a food processor, add the drained black beans, tahini, fresh cilantro, cumin, minced garlic, lime juice, minced jalapeño, olive oil, paprika, salt, and pepper. Blend the mixture until it reaches a smooth and creamy consistency, scraping down the sides if necessary to ensure even blending.
- Assemble and Serve: Transfer the black bean hummus to a serving bowl. Spoon the cooled spicy corn relish on top, garnish with additional fresh cilantro leaves if desired. Serve with tortilla chips, pita bread, or fresh vegetables for dipping.
Notes
- Adjust the amount of jalapeño and red chili flakes according to your preferred spice level.
- Use fresh corn on the cob for the best flavor but frozen corn can be substituted if needed.
- This dip can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a drizzle of extra virgin olive oil on top before serving for enhanced richness.
- For a smoother hummus, you can soak the black beans to reduce acidity before blending.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blending and simmering
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/6 of recipe (about 100g)
- Calories: 140
- Sugar: 5g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: black bean hummus, spicy corn relish, vegetarian dip, healthy appetizer, Southwestern recipes, bean dip, corn relish, hummus recipe
