Roasted Corn and Pesto Hummus
Ingredients
- 1 lemon
- 3 ears corn, roasted and divided
- 1 (15-oz) can chickpeas, drained and rinsed
- ¼ cup tahini paste
- ¼ cup pesto
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves
- 2 Tbsp olive oil
- 1 (9.7-oz) pkg multigrain crispbread
Instructions
- Zest and juice lemon. Remove kernels from 2 ears corn. Process corn kernels, chickpeas, tahini paste, pesto, garlic, basil, lemon zest and juice in a food processor until smooth. Season to taste with salt and pepper.
- Spoon into a serving bowl.
- Remove kernels from remaining ear of corn and sprinkle over hummus. Drizzle with olive oil and garnish with additional fresh basil leaves, if desired.
- Serve hummus with crispbreads and assorted vegetables.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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