Roasted Corn Hummus with Crispy Chickpeas
A delicious snack to welcome friends, or a great option for a practical and light lunch.
If you do not have an air fryer, you can bake the chickpeas in the oven or deep fry them in vegetable oil.
This dish transformed the way I make hummus forever. Roasted sweetcorn is a welcome addition that I can no longer live without.
Preheat the oven to 180 °C
Add ¾ cup of drained canned sweet corn to a baking pan
Press 2 small garlic cloves and add to the pan
Add 2 tsp of vegetable oil and mix to combine
Roast the corn for 15m until golden brown
Dry ¼ cup of drained canned chickpeas on a towel. Transfer them to a bowl
Add 1 tsp of vegetable oil and stir to coat the chickpeas
Cook the chickpeas in an air fryer at 240 °C for 10m, until they are crispy. Transfer them to a bowl lined with paper towels
Remove the corn from the oven
Transfer the chickpeas to a bowl, removing the paper. Combine cumin powder, sweet paprika, salt, and sugar to taste. Add the mix to the chickpeas and toss them until generously coated in the seasoning. The crispy chickpeas are ready
Add ¾ cup of drained canned chickpeas to a food processor
Add the juice of ½ a lemon
Add 25 ml of sesame oil
Add ½ tbsp of tahini
Mix turmeric powder and cumin powder to taste and add to the food processor. Add salt to taste
Add the roasted sweet corn
Blend on medium speed for 1m. Turn off the processor and scrape down the sides
Turn the food processor to medium speed. Slowly add 30ml of vegetable oil, while blending, until the mixture is smooth. The roasted corn hummus is ready
Plate the hummus. Drizzle with sesame oil to taste and top with the crispy chickpeas
Garnish with sliced spring onions and toasted white sesame seeds to taste. The roasted corn hummus with crispy chickpeas is ready.
Enjoy it with your friends!
Yield 2 cups
Sesame Oilto taste
Sliced Spring Onionto taste
Toasted White Sesame Seedto taste
Drained Canned Sweet Corn¾ cup
Drained Canned Chickpeas¾ cup
Sesame Oil25 ml
Small Garlic2 cloves
Cumin Powderto taste
Turmeric Powderto taste
Vegetable Oil40 ml
Drained Canned Chickpeas¼ cup
Cumin Powderto taste
Sweet Paprikato taste
White Sugarto taste
Vegetable Oil1 tsp