Corn Hummus ~ Oil Free

Ingredients

• 1-½ cups cooked chickpeas (one 15.5 oz can strained)
• 2-5  cloves of garlic
• Juice of one large lemon (3 to 5 Tbsp or to taste)
• 2 Tbsp tahini
• Kernels from one ear of corn, cooked* or raw  (approximately ¾ to 1 cup)
• ½ tsp kosher salt
• ½ tsp smoked paprika

Instructions

• Place all ingredients in the bowl of a food processor or blender and process until smooth
• Corn Hummus can be stored for up to a week in the fridge in a sealed container

Notes

*I prefer using cooked fresh corn, but you can also use frozen corn that's at least partially thawed or canned corn that's been strained and patted dry

 ➡️Recipe link in comments