I love homemade hummus. In my opinion, the best hummus recipe belongs to Ina Garten, also known as The Barefoot Contessa. You can find her recipe here. It is a perfect base recipe for adding all kinds of different ingredients. I used her recipe as a base for my Southwestern Hummus.
Another favorite dish of mine is Corn and Black Bean Salsa. I was craving both of them last weekend, and I had an epiphany. It would be fantastic if I combined them into one layer dip. It worked, turning into a dip so yummy and healthy. I have been spreading it on Wasa crackers for a quick lunch since Saturday.
I’ve also included my recipe for my Flatbread Wedges that are so easy to make and will add a little something special to your appetizer.
- 2 cans (15 ounce) Garbanzo Beans, drained and liquid reserved
- 1 ½ teaspoons kosher salt
- 2 teaspoons minced garlic
- ½ cup tahini
- 1 lemon, juiced (3 tablespoons)
- 1 lime, juiced (3 tablespoons)
- 2 tablespoons reserved liquid from the beans
- ½ teaspoon cumin
- 1 Chipotle Pepper in Adobo Sauce, diced
- 1 tablespoon liquid from the can of Chipotle Chilies
- ⅓ cup fresh Cilantro, rough chopped
- 2 tablespoons Olive Oil, go around the bowl of the food processor a couple of times.
- Drain both the cans of garbanzo beans reserving the liquid in a small bowl.
- Place the beans in the bowl of a food processor.
- Add the salt, garlic, tahini, lemon juice, lime juice, the 2 tablespoons of reserved liquid, cumin, the Chipotle Pepper, adobo sauce, and cilantro.
- Pulse several times to blend.
- Scrape the sides of the bowl and add the 2 tablespoons of olive oil.
- Continue processing until the hummus is smooth.
- If you need to, you can add more of the reserved liquid or olive oil if it is not creamy enough.
- 1 (15 ounce) can Black Beans, rinsed and drained
- 1 cup fresh or frozen (thawed) corn
- ¾ cup green onions, sliced, green tops included (about 5-6)
- 1 small red bell pepper, diced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced (1/2 teaspoon)
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon Frank’s Hot Sauce
- 2 tablespoons minced Fresh Cilantro
- Place the black beans, corn, green onion and red bell pepper in a medium size bowl.
- Stir and add the olive oil, red wine vinegar, garlic, cumin, oregano, salt, Frank’s Hot Sauce and Cilantro.
- Gently mix.
- 1 (12 ounce) package Flatbread, 5 pieces (I used Kangaroo brand I found at Dillons)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Cut each flatbread into 6 wedges and place on an ungreased cookie sheet.
- In a small bowl combine the olive oil, oregano, salt and pepper.
- Brush the flatbread pieces with the oil mixture.
- Bake in a 400 degree oven for 7 to 8 minutes until golden brown.
What a great idea, combining two favorite dips into one!
Thanks Jeanette! We appreciate you stopping by!
Kim
This looks delicious! I bet they are the perfect couple 🙂
Becca @ Crumbs and Chaos
Thanks Becca! They are wonderful together. I just visited your blog and I LOVE it!!! We are your newest FB “friends”. Can’t wait to see more of the yummy recipes for you and your sisters!
meant from you and your sisters! 🙂
ooooo….what great take on HUMMUS! This looks SOOO awesome!
This is fantastic! I love the southwestern flavors! 🙂
mmmmm hummus is one of my absolute favorite things to eat, so this just makes it 10000x better!!