Last year it was kale, the year before that it was quinoa, this year it was hummus. Every year, a new health food makes it way to the spotlight and people can’t jump on the bandwagon fast enough. It’s in every grocery store, every menu, and everyone is eating it; but let’s be honest, it can get real boring real fast. Even with the addition of roasted peppers, garlic, and chipotles, It still has the same texture and base flavors. That’s why I like experimenting with different types of beans, spices, and flavor combinations!
I admit, I like hummus, and actually make it quite a bit since my son loves it too, and it’s a great way to sneak in some extra protein into his diet since he refuses to touch meat. The kid was a vegetarian from birth!
This dip is LOADED with tons of veggies and healthy goodness, but is even more loaded with insane amounts of flavor and texture! I was actually inspired to combine black bean hummus with corn salsa when I was strolling through the grocery store and noticed a fancy little container with a similar combination. As it was making it’s way into my cart, I quickly put it back when I caught a glimpse of the $5 price tag. “Not today” said my wallet.
I really don’t know why more people don’t make their own hummus. It’s ten times cheaper than store-bought, it’s quick and easy to whip together, and my son eats it like it’s peanut butter! No chips needed, just a big handful straight in his mouth.
I like to make my roasted corn salsa in advance so it can cool and all the flavors can marinade together. Just crank up your grill as high as it can go and cook your veggies until they are nice and charred on all sides.
You especially want the peppers to be really black and blistered. That will allow the skin to slide right off when you are ready to peel them.
Let everything cool a bit and peel off the skin from the peppers. Cut off the corn kernels and small dice everything else so that they are similar in size. Stir in a small handful of minced cilantro, salt, pepper, and lime juice and let it all hang out in the refrigerator until it’s nice and chilled.
Now for the hummus. All you have to do is throw all your hummus ingredients into a food processor and blend until completely smooth. That’s it. How easy was that?! The hardest thing about this whole recipe is cleaning out the food processor…
Really though, I hate doing that.
Top your hummus with the salsa and you now have the most gorgeous dip you’ll ever make!
So many colors.
So many textures.
So many flavors.
It’s seriously perfect.
The other great thing about this, is that unlike baking, there’s no science to this. Just season and taste as you go. If you don’t like cilantro, replace it with parsley or leave it out all together. If you want less jalapenos, add less jalapenos. Love lime juice? Add more lime! You can really customize it to your personal taste.
In case you can’t already tell, I really loved photographing this because it was so vibrant! The picture quality isn’t near as good on here as it is on my computer, but still, how impressive does this look?
This makes quite a bit of roasted corn salsa, so I used about half to top off my hummus, and saved the other half to eat plain, which was like crack to my son. As I said earlier, I don’t think he really bothered using chips, just shoveled it in with his hands.
We honestly sat down and ate this entire bowl during snack time… Sadly, I’m not even exaggerating.
Dip, Eat, Repeat.
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