Sweet Corn Hummus Recipe

Cook and prepare corn

Bring a medium saucepan of water to a boil and add 1/2 tsp salt. Add the frozen sweet corn and blanch for 2 minutes until bright and tender. Drain and immediately transfer the corn to an ice bath to stop cooking; drain again. Reserve about 2 tablespoons of the drained liquid (if any) to use if needed for texture, otherwise use water in the recipe.

Sear corn for extra flavor (optional but recommended)

Heat a nonstick skillet over medium-high heat, add 1 teaspoon of olive oil (from the 3 tbs listed) and spread the drained corn in a single layer. Let the corn sit undisturbed for 2–3 minutes to develop golden char spots, then stir and cook another 1–2 minutes. Remove from heat and let cool slightly.

Base blending

In a food processor or high-speed blender, combine the cooled seared (or blanched) corn, chickpeas, tahini, lemon juice, 2 tablespoons of the extra-virgin olive oil, garlic clove, ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Process until the mixture begins to come together and looks coarse.

Adjust texture

With the processor running, drizzle in the remaining 1 tablespoon olive oil and 2 tablespoons water or reserved aquafaba through the feed tube. Continue to process until the hummus is smooth and creamy, scraping down the sides as needed. If the hummus seems too thick, add up to 1 additional tablespoon water or aquafaba to reach your desired consistency.

Season and finish

Taste and adjust seasoning: add more lemon juice for brightness, additional salt to taste, or a pinch more cumin if desired. Fold in 1 tablespoon of the sliced chives (reserve the rest for garnish) with a few quick pulses so they are dispersed through the hummus but still noticeable.

Plate and garnish

Spoon the hummus into a shallow serving bowl, creating a shallow well in the center. Drizzle the remaining 1 tablespoon olive oil over the top, sprinkle the black lime powder evenly across the surface (start with 1/2 tsp and adjust to taste), scatter the remaining chives over the top, and dust lightly with smoked paprika if using.

Serve

Serve at room temperature with pita, toasted bread, or vegetable crudités. Leftovers will keep refrigerated in an airtight container for up to 3 days—bring to room temperature before serving and stir to recombine if separation occurs.