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Loaded Southwestern-Style Spicy Hummus

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Level: Easy

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Description

Hummus with some Southwestern seasonings: thinly sliced red onion, cherry tomatoes, queso fresco, and charred cumin-spiced corn kernels.

Ingredients

  • 1  Small Red Onion
  • Olive Oil
  • 1 cup Fresh Corn Kernels
  • ½ teaspoons Cumin
  • ¼ teaspoons Cayenne
  • Sea Salt
  • 1 container (10 Oz. Size) Sabra Classic Hummus
  • ½ cups Quartered Cherry Tomatoes
  • ¼ cups Crumbled Queso Fresco (optional)
  • Cilantro Leaves, For Serving (optional)
  • 1 Lime , Cut Into Wedges
  • Corn Tortilla Chips, For Serving

Preparation

Cut red onion in half. Thinly slice one half and set aside. Dice the remaining half.

In a large skillet, heat some olive oil over medium heat. Add diced onion and sauté until translucent, 5 minutes. Add corn kernels, cumin and cayenne. Cook, stirring occasionally, until corn is slightly caramelized, 3 more minutes. Season lightly with salt and set aside.

Transfer hummus to a serving bowl or platter and scatter the corn mixture on top, followed by the tomatoes and queso fresco. Season with more salt, cayenne pepper, and a drizzle of olive oil. Garnish with cilantro leaves and serve with lime wedges and corn tortillas.

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