Grilled Corn and White Bean Hummus
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Serves: about 3 cups
Even though my favorite store-bought version is a little on the chunky side, I like my homemade iteration to be super silky, smooth, and almost pourable consistency. To get this particular texture, I think a high-powered blender and a bit of lukewarm water take this hummus to the next level. It can be made in a food processor with great results, as well. And, of course, blend it with or without the addition of water to you specific tastes.
  • 2 ears of fresh corn
  • 1-2 tablespoons canola or olive oil
  • 1, 15-ounce, can white beans--drained and rinsed
  • 1 clove garlic
  • ¼ cup olive oil
  • juice of 1 lemon
  • 3 tablespoons tahini
  • salt to taste
  • lukewarm water--if needed
  • chives, olive oil, flaky sea salt, and paprika for garnish (optional)
  1. Preheat your grill or a grill pan. Remove the husks and silk from the corn, rub each ear lightly with canola or olive oil. Grill the corn, on all sides, until you have a few charred spots all over--this should only take a few minutes per side. Remove and place on a plate to cool a bit. Cut the kernels off the ears of corn and set aside 1 heaping cup for the hummus. Reserve the rest as a garnish.
  2. In a blender or food processor add the drained white beans, garlic clove, olive oil, lemon juice, tahini, and the 1 cup of corn. Pulse until smooth and blended--taste and season with salt to your liking. Add water, a few tablespoons at a time, to thin to desired consistency--I like it to be just pourable. Place the hummus into a bowl and garnish with the reserved corn, snipped chives, some flaky sea salt, a sprinkle of paprika, and olive oil. Serve with pita or vegetables.
Adapted from Real Simple
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