Southwestern Hummus Dip
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 ear corn, in husk
  • 1 10-ounce Sabra Classic hummus
  • ⅛ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • 1 teaspoon extra virgin olive oil
  • 3 Tablespoons canned black beans, rinsed and drained
  • 2 Tablespoons chopped red onion
  • 1 Tablespoon chopped fresh cilantro
  1. Preheat oven or grill to 400 degrees Fahrenheit. Soak corn in husk in water for 10 minutes, then cook for 20 minutes (turning every 5 minutes, if on the grill). Cool, then remove husk and silks and slice kernals off the cob. Set aside.
  2. Open tub of Sabra Classic hummus and sprinkle over it the cumin and chili powder. Drizzle with olive oil.
  3. Top with 3 Tablespoons corn, black beans, red onion, and cilantro.
  4. Serve with assorted vegetables, pita, pita chips, etc.
Recipe by Poet in the Pantry at