Description
Hummus with some Southwestern seasonings: thinly sliced red onion, cherry tomatoes, queso fresco, and charred cumin-spiced corn kernels.
Ingredients
- 1 Small Red Onion
- Olive Oil
- 1 cup Fresh Corn Kernels
- ½ teaspoons Cumin
- ¼ teaspoons Cayenne
- Sea Salt
- 1 container (10 Oz. Size) Sabra Classic Hummus
- ½ cups Quartered Cherry Tomatoes
- ¼ cups Crumbled Queso Fresco (optional)
- Cilantro Leaves, For Serving (optional)
- 1 Lime , Cut Into Wedges
- Corn Tortilla Chips, For Serving
Preparation
Cut red onion in half. Thinly slice one half and set aside. Dice the remaining half.
In a large skillet, heat some olive oil over medium heat. Add diced onion and sauté until translucent, 5 minutes. Add corn kernels, cumin and cayenne. Cook, stirring occasionally, until corn is slightly caramelized, 3 more minutes. Season lightly with salt and set aside.
Transfer hummus to a serving bowl or platter and scatter the corn mixture on top, followed by the tomatoes and queso fresco. Season with more salt, cayenne pepper, and a drizzle of olive oil. Garnish with cilantro leaves and serve with lime wedges and corn tortillas.
