Southwestern Hummus Dip
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Family Food on the Table · by Kathryn Doherty

Southwestern Hummus Dip

NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 8%
CARBS 11G53% OF CAL
3G FIBER0G ADDED2G INTRINSIC5G OTHER2G TOTAL SUGAR
FAT 3G36% OF CAL
0G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy southwestern hummus topped with charred corn and fresh pico de gallo, made from chickpeas, tahini, and warm spices. Serve with tortilla chips as a colorful, protein-packed party appetizer.

startermexicanbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 14.5 oz can chickpeas, slightly drained, or homemade slow cooker chickpeas with some reserved liquid (see notes)
  • 2 tablespoons fresh lime juice (from about 2 limes)
  • 2 tablespoons tahini
  • 1 clove garlic (minced)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne (optional)
  • 2 Roma tomatoes (seeds removed, diced small)
  • 1/4 cup red onion (diced small (see notes))
  • 1 small jalapeño (seeds and membranes removed, finely diced)
  • 1/4 cup chopped cilantro
  • Squeeze of fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1/2 cup fresh corn kernels (or sub frozen - see notes)
  • 1/8 teaspoon kosher salt
PREP
15M
SODIUM
347MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.