Roasted Corn and Jalapeno Hummus
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Makes 2 cups
Ingredients:
2 small jalapeños
1 can chickpeas, drained and rinsed
1 cup Trader Joe’s frozen Roasted corn
1/4 cup cilantro leaves
3-4 tbsp olive oil
1 tsp salt
Instructions:
To roast the jalapeños, turn on a stovetop burner to medium-high heat. Use tongs to place peppers on the grate over the open flame. Roast them for 2-3 minutes, using the tongs to turn them so that they roast evenly. Once the skins are charred black, remove them from the heat and place them in a small bowl. Immediately cover them with a plate to allow them to steam as they cool. Once the peppers are completely cooled, use your fingers to scrape off the black charred skin. Chop off and discard the stem of each pepper. Cut each pepper in half and scrape out and discard the seeds. Coarsely chop the peppers.
Defrost frozen corn by placing it in a colander or strainer. Run cool water over vegetables until thawed, and drain.
Add chickpeas, 1/2 cup roasted corn, cilantro and peppers to a food processor or high-powered blender like a Vitamix. Blend until combined, then slowly stream in olive oil with the processor running. Add in salt then blend once more. Taste and season more if desired.
Transfer to a serving bowl and add remaining corn, stirring to combine. Serve with your favorite crackers (I highly recommend pretzel thins).
Enjoy!
From abalanceoftastes.com