Sweet Corn Recipe

Prep chickpeas and corn

If using canned chickpeas, rinse and drain, reserving up to 3 tablespoons of the can liquid. If using fresh corn, roast or char 1 ear (about 3/4–1 cup kernels) until lightly browned; if using frozen, thaw and pat dry. Measure 1 cup roasted kernels.

Blend hummus

In a food processor, combine the drained chickpeas, roasted sweet corn kernels, tahini, lemon juice, 1 tablespoon olive oil, and 2 tablespoons of cold water or reserved chickpea liquid. Pulse until mixture is well combined and beginning to smooth, about 30–45 seconds. Scrape down the bowl.

Adjust texture

With the processor running, drizzle the remaining 1 tablespoon olive oil and add the last tablespoon of water/chickpea liquid as needed to reach a creamy, spreadable consistency (about 30–60 seconds more). If too thick, add additional liquid 1 teaspoon at a time.

Season base

Add kosher salt (3/4 tsp) and ground black pepper (1/4 tsp). Pulse 3–4 times, taste, and adjust salt or lemon as desired.

Incorporate valeppo and black lime

Transfer hummus to a bowl or keep it in the processor. Sprinkle 1/2 teaspoon valeppo and 1/2 teaspoon ground black lime over the surface (or fold gently into the hummus if you prefer uniform flavor). Taste and add up to 1/4 teaspoon more of either, sparingly, to avoid overpowering the corn.

Plate and garnish

Spread the hummus in a shallow serving dish, creating a shallow well in the center. Drizzle 1 tablespoon extra-virgin olive oil over the top. Scatter the thinly sliced chives (2 tablespoons) across the surface and finish with the toasted corn kernels or crushed pepitas if using (2 tablespoons) for crunch.

Final seasoning

Lightly dust a small pinch of additional ground black lime or a tiny extra sprinkle of valeppo over the finished hummus if desired. Serve at room temperature with bread, pita, or vegetables.