Go Back Email Link
–+ servings
Smoked Corn Hummus
Print

Smoked Corn Hummus

Smoked corn is wonderfully savory in this homemade hummus.
Course Appetizer
Cuisine American
Keyword smoked corn hummus
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 servings
Calories 90kcal
Author Karen Gibson

Equipment

  • Wood chips soaked in water for an hour

Ingredients

  • 2 ears corn
  • 1 can chickpeas/garbanzo beans, drained (optional: remove the skins*)
  • 1/4 cup water
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon lime zest
  • 1 small clove garlic, peeled
  • 1/2 teaspoon kosher salt
  • extra virgin olive oil, for garnish (optional)
  • smoked paprika for garnish

Instructions

To smoke the corn:

  • Gas grill: preheat one side of grill to high. Charcoal grill: pile hot coals on one of side grill.
  • Wrap drained wood chips in a flat foil packet, and use a knife to cut slits into the top side.
  • When grill is hot, place the foil packet over the flame side of the grill (gas grilor directly on the coals (charcoal grill).
  • When you see tendrils of smoke streaming from the slits in the foil packet, place 4 of the ears of corn on the unheated side of the grill. On a gas grill, close the lid. On a charcoal grill, open all the vents, and position the lid so that the smoke inside will flow over the corn and out the vent in the lid.
  • Let the corn smoke 20 to 30 minutes. Check periodically to ensure that flames are not reaching the ears and singeing the kernels. The smoking process is finished when the kernels are lightly burnished.
  • Remove from the grill and let cool. Remove the kernels from the cob.

To make the hummus:

  • Add the chickpeas, corn kernels, 3 tablespoons of water, lime juice, zest, garlic, and salt to the jar of a high-speed blender or bowl of food processor. Process until smooth, stopping to scrape down the sides as needed.
  • Add the remaining water if too thick (if still too thick, add more water by the tablespoon until the hummus reaches a smooth, dippable consistency).
  • Transfer to a serving bowl. Drizzle with olive oil, if desired. Sprinkle a small amount of smoked paprika over the top of the hummus, and serve.

Notes

* Removing the papery skins from the chickpeas will result in a smoother hummus. To remove the skins, spread out on a towel-lined, rimmed baking sheet, and rub a paper towel over the chickpeas. The skins will loosen and separate. You don't have to remove every last one, but getting the majority will create a noticeable difference. For you bubble-wrap-poppers out there (me!), you can also pinch off the skins quite easily, one chickpea at a time, before your thumb and forefinger. Prepare for a zen moment.

Nutrition

Calories: 90kcal