Happy New Year! If you’re like me, you can’t believe it’s 2013! Where did 2012 go?
Last night I went to a New Year’s Eve party where we were all asked to bring a side and something to drink. The hosts aren’t really cheese eaters, crazy I know, so I wanted to bring over something that was cheese free and they could enjoy. A few weeks back I attempted to make 2 kinds of hummus. One was a success and one needed some serious help! For the party I opted for the hummus that was a success. I borrowed this recipe from How Sweet Eats. I decided, since I love garlic, to add some roasted garlic to the recipe to add even more flavor. Be sure and check out How Sweet Eats, she’s got some awesome recipes over there!
2 medium jalapenos
2 garlic cloves
1 can chickpeas, drained and rinsed
1/2 cup sweet yellow corn
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
I wasn’t sure how many people would be at the party so I doubled the recipe for Roasted Garlic & Jalapeno Sweet Corn Hummus. I started by roasting the jalapenos. Roasting the jalapenos and garlic is super easy; though I did roasted them separately. Don’t be surprised if you hear some popping sounds while roasting the jalapenos. Be sure you keep an eye on them and rotate them so they are thoroughly roasted. Once they are roasted let them cool completely. I threw the garlic in while they were cooling off; it is a bit tricky to rotate but try to just to make sure it is fully roasted.
Drain the chickpeas and pour them into the food processor. Yes, I had to borrow mom’s again…I know, I know, I need to buckle down and just buy one! Next add the corn and then chop up the jalapenos and garlic and add as well. I really should try my blender and see if it would work.
I went ahead and tossed in a little salt and pepper before turning on the food processor. After everything looked pretty well chopped up, I slowly added the Olive Oil one tablespoon at a time while the processor was still going.
At this point it is ready to go. Just spoon it into the dish you will be serving it in and top with a teaspoon or so of Olive Oil and a little bit of corn. You could even add a little paprika to give it a little more color.
So far the Roasted Garlic & Jalapeno Sweet Corn Hummus has been a hit whenever I’ve made it.