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The Summer’s Best Sweet Corn Hummus Recipe

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Sweet Corn Hummus. I mean, how could you possibly resist one of the tastiest vegetables of the summer season?

Sweet Corn Hummus recipe Beauty and the Beets (3)

Florida is just starting its summer season. It’s hot outside, the afternoons are bringing fierce thunderstorms, and the air conditioning has never felt better. We spend our days lounging by the pool (or sitting on the beach) and our evenings are spent in the backyard grilling up on the BBQ. As I bury my toes in the sand I think of all the veggies that make the summer season so fun. The first one I think of is corn. 

I spent many years living in the Philadelphia area, where New Jersey sweet corn was the king of summer vegetables. New Jersey corn and New Jersey tomatoes. Mmmmmmmm.

Hummus and pita chips recipe Beauty and the Beets (5)

nchy yellow corn. Grilled on the barbie. Sauteed in a succotash. Cornbread. Hummus. Sweet Corn Hummus. Wait..what? Sweet Corn Hummus? Oh yes. I discovered sweet corn hummus. Hummus is a big deal in my house and we like to try all the varieties from roasted red pepper hummus to carrot hummus and even beet hummus. So why not corn? Sweet Corn Hummus recipe Beauty and the Beets (1) Super easy to make. Just throw everything into the food processor. Summer foods should be easy as well as delicious, right? 

I made my own pita chips but cutting up pita bread, drizzling with olive oil and sea salt, then baking in a preheated 350-degree oven for 7-10 minutes. Sweet Corn Hummus recipe Beauty and the Beets (4)

I love that this recipe is Vegan, healthy, and takes only 5 minutes to prepare. This can be made up to 24 hours in advance and stored in an airtight container and kept in the fridge. It’s a perfect twist to a traditional hummus recipe. 

Sweet Corn Hummus

Sweet Corn Hummus

Prep Time: 5 minutes
Total Time: 5 minutes


  • 5 cloves garlic,, peeled and crushed
  • 3 cups sweet corn on the cob,, or 2 cans sweet corn, drained
  • 1 can chick peas,, drained and rinsed
  • juice of 2 lemons
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons tahini paste
  • 2 green onions,, chopped (white and green parts)


  1. Peel off corn husks and hairs. Remove corn from cob and place in food processor. (Just add drained corn to food processor if using canned corn)
  2. Add all garlic and chick peas to the food processor bowl.
  3. Turn processor on while slowly drizzling olive oil through the chute, repeat with lemon juice.
  4. Process the corn mixture until you have a hummus like texture (this should not take very long at all, perhaps 30 seconds to 1 minute)
  5. Scoop into a serving bowl and top with green onions.

Did you make this recipe?

Share it on Instagram and mention @beautyandthebeets or tag #beautyandthebeets. I would love to see what you made!

What summer veggies do you love in the summer? Sweet Corn Hummus pinterest Beauty and the Beets

For another great Sweet Corn Recipe, try these Mexican Street Corn Nachos.

Helen Corbin

Monday 13th of July 2015

The corn hummus sounds really interesting :-)

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