If you copied this shortly after I first posted it last night, please delete that copy and replace the recipe with this corrected version. Here's the corrected recipe:
It may be a stretch to label this recipe "hummus". It certainly is NOT a traditional recipe! (Actually, this "hummus" reminds me more of Frito-Lay's Bean Dip)! True, it contains garbanzos and lemon juice, but it's missing the obligatory tahini and olive oil and contains unconventional ingredients such as corn and refried beans! The end result is more Southwestern US than Mediterranean! Consequently, this "hummus" tastes as good on tortilla chips as pita chips. -LuAnn
1 1/2 cups frozen whole kernel sweet corn, thawed
1 (15-ounce can) vegetarian refried beans
1 (15-ounce) can garbanzos (chickpeas), drained (save the liquid)!
1/3 cup (or as needed) liquid from canned garbanzos
3 Tablespoons lemon juice
4 teaspoons minced garlic (or to taste)
2 teaspoons chili powder (or to taste)
1 1/2 teaspoons ground cumin (or to taste)
1 teaspoon salt (or to taste)
Pickled jalapeno slices (optional - for extra "kick")
Corn tortilla chips and/or
Toasted (or baked) pita chips (I like Stacy's Multigrain Pita Chips )
In a blender or food processor (see Note!), combine all of the ingredients.
(Feel free to adjust seasonings to taste; this is seasoned with a heavy hand for a "WOW!" flavor).
Blend or process, adding a little more of the drained garbanzo liquid if needed.
Serve the hummus with chips.
Cover and refrigerate leftovers.
This dip should last several days; I wouldn't know -- it's gone sooner than that at our house!
Recipe by LuAnn Bermeo, author of Amazing Meals, based on a recipe from the blog, Duchess of Fork.