Southwestern Hummus Recipes

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LOADED SOUTHWESTERN-STYLE SPICY HUMMUS



Loaded Southwestern-Style Spicy Hummus image

Provided by Phoebe Lapine

Time 15m

Number Of Ingredients 12

1 small red onion
Olive oil
1 cup fresh corn kernels
1/2 teaspoon cumin
1/4 teaspoon cayenne
Sea salt
One 10-ounce container Sabra Classic Hummus
1/2 cup quartered cherry tomatoes
1/4 cup crumbled queso fresco ((optional))
Cilantro leaves (, for serving (optional))
1 lime (, cut into wedges)
Corn tortilla chips (, for serving)

Steps:

  • Cut the red onion in half. Thinly slice one half and set aside. Dice the remaining half.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, 5 minutes. Add the corn kernels, cumin and cayenne. Cook, stirring occasionally, until the corn is slightly caramelized, 3 more minutes. Season lightly with salt and set aside.
  • Transfer the hummus to a serving bowl or platter and scatter the corn mixture on top, followed by the tomatoes, and queso fresco. Season with salt, cayenne pepper, and a drizzle of olive oil. Garnish with cilantro leaves and serve with lime wedges.

SOUTHWEST HUMMUS DIP



Southwest Hummus Dip image

Not your ordinary hummus, this dip is a combination of two things I love-chick peas and Southwestern flavors. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn. -Cheray Buckalew, Cumberland, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 cups.

Number Of Ingredients 10

1 medium ear sweet corn, husk removed
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons minced fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped roasted sweet red peppers
1/4 cup canned fire-roasted diced tomatoes
Baked pita chips or assorted fresh vegetables

Steps:

  • Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Meanwhile, in a food processor, combine the beans, cilantro, cumin, chili powder, salt and pepper. Cover and process for 30 seconds or until blended. Transfer to a small bowl. Cover and refrigerate for at least 15 minutes., Cut corn from cob. Add the corn, red peppers and tomatoes to bean mixture; mix well. Serve with pita chips or vegetables.

Nutrition Facts : Calories 68 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SOUTHWESTERN HUMMUS



Southwestern Hummus image

This hummus is so easy to make and has the perfect kick of flavor!

Provided by Nikki

Categories     Appetizer

Number Of Ingredients 7

1 (16 oz) can Garbanzo Beans, drained
1 clove garlic, minced
juice from ½ of lemon
1 Tablespoon olive oil
½ teaspoon salt
¼ teaspoon cayenne pepper
1 Tablespoon roasted red pepper

Steps:

  • Blend all ingredients in a food processor until you get the correct consistency.
  • Dip Pita chips and enjoy!

SOUTHWESTERN HOMINY



Southwestern Hominy image

This recipe has been in our family for a long time, but I'm not sure where it originated. Though it has a Southwestern flair, we love it here in Missouri.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
2 cans (15-1/2 ounces each) golden hominy, rinsed and drained
2 to 3 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.

Nutrition Facts :

SOUTHWESTERN HUMMUS



Southwestern Hummus image

Make and share this Southwestern Hummus recipe from Food.com.

Provided by Broke Guy

Categories     Spreads

Time 5m

Yield 1 cup

Number Of Ingredients 5

1 (15 ounce) can black beans
1 dried chipotle pepper, destemed
2 tablespoons lime juice
1/4 cup cilantro leaf
1 teaspoon cumin

Steps:

  • Rinse and drain the black beans.
  • Combine all ingredients in a food processor or blender and puree to desired consistency.
  • To thin, add 1 tbsp water at a time.

Nutrition Facts : Calories 423.4, Fat 2.2, SaturatedFat 0.5, Sodium 9.5, Carbohydrate 76.8, Fiber 27.3, Sugar 0.8, Protein 27.9

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