Roasted Corn Hummus

I think this one is my favorite hummus so far. If you've been reading along, you know I recently tried a Roasted Carrot Hummus and a Roasted Red Pepper Hummus. The one thing I will say is that when I first ate this one, I already had a tin full of falafel-spiced pita chips, but the falafel spice was too strong, so I ended up switching to Wheat Thins, then toasting up a batch of plain pita chips. Before I even ate any, the smell was making my stomach growl.

INGREDIENTS :

2 ears of corn

1 lime

2t chile powder

Olive oil

1/2 t salt

16 oz can chickpeas, drained

1/4 c tahini

1 clove garlic

1. Shuck the corn, pop off the handle so you can stand it on end, and carefully slice off the kernels. You may have a few strays, but if you have corn flying everywhere, you're not cutting close enough to the cob.
2. Zest the lime and set the zest aside.
3. Toss the corn with 2t olive oil, 2t chile powder, and the juice from half the lime, and roast at 375⁰ for 30-40" until the corn starts to lightly caramelize. Let cool for a few minutes.
4. To your food processor, add the chickpeas, tahini, garlic, salt, lime zest, and the juice from the other half of the lime - add the corn mixture and proccess until smooth, adding olive oil, a little at a time, to achieve the texture you like.
5. To garnish, use a spoon to create a swirl over the top, drizzle with a little olive oil, and sprinkle with additional chile powder.
6. Serve with pita chips, crackers, raw or blanched veggies, etc.