Hummus with a few southwestern seasonings: minced red onion, cherry tomatoes, queso fresco, and cumin-grilled corn kernels.
- 1 small red onion
- Olive oil
- 1 cup Fresh corn kernels
- ½ teaspoon 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, to serve (optional)
- 1 lime, cut into wedges
- Corn tortilla chips, for serving
Cut the red onion in half. Thinly slice one half and set aside. Dice the remaining half.
In a large skillet, heat a little olive oil over medium heat. Add diced onion and sauté until translucent, 5 minutes. Add corn kernels, cumin and cayenne pepper. Cook, stirring occasionally, until corn is lightly caramelized, 3 minutes more. Salt lightly and set aside.
Transfer the hummus to a bowl or serving platter and spread 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.