Avocado Sriracha Hummus with Grilled Corn.  Silky smooth, creamy dreamy and deliciously healthy, this hummus is packed with flavor and makes the perfect summer snack or appetizer!

Overhead shot of a serving bowl full of Avocado Sriracha Hummus topped with Grilled Corn, slices of avocado and micro greens with pita chips , a purple linen and a ramekin of herbs in the backgroundOverhead shot of a food processor bowl filled with chickpeas, tahini, spices, slices of avocado, salt pepper, a clove of garlic and cilantro

Hi-ya, friends!  Happy first Monday of June!!

I’m still trying to grasp the fact that we are FIVE days into June… and there are ONLY 209 days remaining in 2017.

Craaaaaazy.

Time is passing so quickly, that this year is starting to feel like sand slipping between my fingers.

So today we are going to celebrate the season and take advantage of one my favorite bounties of summer – corn.  Because, with the way the year is flying by, we MUST eat all the fresh corn humanly possible while we still can.

I mean, before you know it we are all going to be singing Christmas carols and hanging holiday decorations.  😉

Angled shot of part of a serving bowl full of Avocado Sriracha Hummus topped with Grilled Corn and slices of avocado, with pita chips and lime wedges in the backgroundExtreme close up, angled shot of char-grilled kernels of corn and micro greens on top of slices of avocado and hummus

BUT, before we dive into the details of today’s recipe, let’s talk about the logistics of hummus real quick.

I have definitely noticed that there is an ongoing debate about the chickpeas in hummus on the interwebs – To peel?  Or, not to peel?

Weeeell, I’m going to answer that question with another question:  How much time and patience do you have?

If you are making plain hummus, or classic hummus with various garnishes and toppings (like this one), I HIGHLY recommend you peel those little suckers.

If you have actually made hummus both ways, with and without the skin on the chickpeas, you already know that peeling the chickpeas results in hummus with a super silky texture that cannot be denied.

The entire process of peeling the chickpeas is beyond tedious, but if you are someone who is overly concerned with texture AND you happen to be making plain hummus, I suggest you peel those chickpeas!

With that said, I have GREAT news about today’s hummus – peeling the chickpeas is NOT required!

High five!!  ✋

You can thank the avocado for that.  It lends a smooth creaminess which makes peeling those chickpeas entirely OPTIONAL.

Overhead, close up shot of Avocado Sriracha Hummus topped with grilled corn, slices of avocado, micro greens and pepitas Close up shot of a pita chip dipped into Avocado Sriracha Hummus with grilled corn blurred in the forefront

Summer Avocado-Sriracha Hummus with Grilled Corn

AKA your new favorite snack for summer.

A rich, luscious mix of creamy avocados and savory chickpeas with notes of warm cumin, herbaceous cilantro and a spicy sriracha kick.  Topped with juicy kernels of charred sweet corn, salty, crunchy pepitas and fresh micro greens, this hummus is basically a creamy-dreamy guacamole-hummus love child.

If you like avocado, hummus, corn and a little spice in your life, you are going to absolutely LOVE this hummus!

Angled shot of a hand holding a pita chip being dipped into a serving bowl of Avocado Sriracha Hummus with pita chips, herbs and a purple linen in the background Overhead shot of a hand holding a pita chip being dipped into a serving bowl of Avocado Sriracha Hummus with pita chips, herbs and a purple linen in the background

Notes:

  1. For ease and convenience the recipe below uses canned chickpeas.  However, if you like to pinch pennies and you want a fresher tasting hummus, I highly recommend cooking your own dried chickpeas.  The entire process is SUPER simple and can be done in the slow cooker.  I included instructions in the notes section of the recipe below.
  2. The recipe below utilizes sriracha powder, but if you can’t find it, simply substitute regular bottled sriracha.  However, please note that your hummus will turn out with a slight pink hue if you use the bottled variety!
  3. The amount of sriracha in the recipe is a mere suggestion.  1 teaspoon sriracha (as indicated in the recipe) will make the Avocado Hummus SPICY.  If you don’t like a lot of heat, scale down the powder and use ¼ – ½ teaspoon.  You can always add more sriracha to the hummus, but once it’s in there, you can’t take it out!  If you like to live on the edge (like me), and you like things really spicy, feel free to add more sriracha.  I would add an additional ¼ teaspoon at a time until your desired heat level is achieved.
  4. For a thinner hummus, stream in more oil (or water) with the food processor running, one tablespoon at a time, until desired consistency is achieved.
  5. The hummus will keep for 3 days in an airtight container in the fridge.  Because of the avocado in here, you need to make sure you take a piece of plastic wrap and press it onto the surface of the hummus, so no air can get to the hummus and oxidize the avocado.  THEN, place a tight fitting lid on the container.

Overhead shot of a serving bowl of Avocado Sriracha Hummus with a pita chip dipped into it and baby tomatoes, lime wedges, pita chips, micro greens and a purple linen in the background Angled shot of a serving bowl of Avocado Sriracha Hummus with a pita chip dipped into it and baby tomatoes, lime wedges, pita chips and a purple linen in the background

Smooth, creamy and rockin’ all the summer vibes, this Avocado Sriracha Hummus with Grilled Corn packs tons of flavor.  Perfect as healthy snack, appetizer, or as a spread on sandwiches and wraps, this hummus needs to be on your table!

Until Thursday friends, cheers – to hubba-hubba hummus!

-XOXO-
Cheyanne

5 from 9 votes
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Avocado Sriracha Hummus with Grilled Corn
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Avocado Sriracha Hummus with Grilled Corn! Silky smooth, creamy dreamy and deliciously healthy, this hummus is packed with flavor and makes the perfect summer snack or appetizer.

Course: Appetizer, Snack, starter
Cuisine: American, Fusion, Mediterranean
Servings: 6
Calories: 232 kcal
Author: Cheyanne Bany
Ingredients
  • 1 (16 ounce) can Chickpeas – rinsed & drained
  • 2 Ripe Avocados – peeled & cored, divided
  • ½ Cup Fresh Cilantro , loosely packed (plus more for garnish)
  • 1 clove Garlic – peeled
  • 2 TBS Tahini , mixed well
  • 3 TBS Lime Juice
  • 1 tsp Sriracha Powder* , plus more for sprinkling corn*
  • ¼ tsp Cumin
  • ¼ Cup Olive Oil , or more to taste (can substitute Avocado Oil)
  • 1 Ear Corn , shucked
  • Salt and Pepper
Optional Toppings: Pepitas, Micro Greens, Cojita, Pico de Gallo, Pita Chips
    Instructions
    1. Grill corn: Preheat grill to medium. Spray corn all over with cooking oil. Lightly sprinkle with sriracha powder and generously season with salt and pepper. Place corn on the grill. Grill, rotating every 2-3 minutes, until corn is charred all over, about 10-12 minutes total. Remove to a clean work surface and set aside until cool enough to handle. Once cool, use a serrated knife to cut kernels of corn from the cob.
    2. Meanwhile, make the hummus: Slice, or dice, half of one avocado and set it aside to use for topping the hummus.
    3. In the bowl of a food processor, add the avocado, chickpeas, cilantro, garlic, tahini, lime juice, sriracha, cumin, ¾ teaspoon salt and 1/8 teaspoon pepper. Process for 1 minute or until smooth. With the motor running, stream in olive oil and process until the hummus is light and creamy, about 1 additional minute. Taste and adjust for seasoning with salt, pepper and sriracha*.
    4. Transfer hummus to a shallow bowl and drizzle with a bit of olive oil. Top with corn, cilantro, additional sriracha powder if desired, and optional garnishes if using. Enjoy!
    Recipe Notes

    1. For ease and convenience the recipe uses canned chickpeas. However, if you like to save money and want a fresher tasting hummus, I highly recommend cooking your own dried chickpeas. The entire process is SUPER simple and can be done in the slow cooker. I included instructions below.

     

    2. The recipe below utilizes sriracha powder, but if you can’t find it, simply substitute regular bottled sriracha. However, please note that your hummus will turn out with a slight pink hue if you use the bottled variety!

     

    3. The amount of sriracha in the recipe is a mere suggestion. 1 teaspoon sriracha (as indicated in the recipe) will make the Avocado Hummus SPICY. If you don’t like a lot of heat, scale down the powder and use ¼ - ½ teaspoon. You can always add more sriracha to the hummus, but once it’s in there, you can’t take it out! If you like to live on the edge (like me), and you like things really spicy, feel free to add more sriracha. I would add an additional ¼ teaspoon at a time until your desired heat level is achieved.

     

    4. For a thinner hummus, stream in more oil (or water) with the food processor running, one tablespoon at a time, until desired consistency is achieved.

     

    5. The hummus will keep for 3 days in an airtight container in the fridge. Because of the avocado in here, you need to make sure you take a piece of plastic wrap and press it onto the surface of the hummus, so no air can get to the hummus and oxidize the avocado. THEN, place a tight fitting lid on the container.

     

    **TO COOK YOUR OWN CHICKPEAS**

    Note: 1/2 cup dried chickpeas = 1 (15 ounce) can cooked chickpeas.

    1. Cook the chickpeas (DO NOT SOAK): Place the dried chickpeas in a slow cooker. Add 32 ounces of water (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours.

    2. Drain, reserving 1 cup of the cooking liquid. Discard onion.

    3. Transfer the cooked chickpeas to a large clean kitchen towel or paper towels, and dry, massaging the chickpeas gently to remove their skin.

    Nutrition Facts
    Avocado Sriracha Hummus with Grilled Corn
    Amount Per Serving
    Calories 232 Calories from Fat 189
    % Daily Value*
    Total Fat 21g 32%
    Saturated Fat 3g 15%
    Cholesterol 0mg 0%
    Sodium 31mg 1%
    Potassium 404mg 12%
    Total Carbohydrates 10g 3%
    Dietary Fiber 5g 20%
    Sugars 1g
    Protein 2g 4%
    Vitamin A 4.3%
    Vitamin C 13.7%
    Calcium 1.5%
    Iron 4.3%
    * Percent Daily Values are based on a 2000 calorie diet.

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