Southwestern Hummus Topped with Black Bean and Corn Salsa Served with Flatbread Wedges

I love homemade hummus.  In my opinion, the best hummus recipe belongs to Ina Garten also known as The Barefoot Contessa.  You can find her recipe here.  It is a perfect base recipe for adding all kinds of different ingredients. I used her recipe as a base for my Southwestern Hummus.  Another favorite dish of mine is Corn and Black Bean Salsa. I was craving both of them last weekend and I had an epiphany.  It would be fantastic if I combined them into one layer dip.  It was so yummy, and not to mention healthy.  I have been spreading it on Wasa crackers for a quick lunch since Saturday.  I’ve also included my recipe for my Flatbread Wedges, they are so easy to make and will add a little something special to your appetizer. 

Southwestern Hummus

2 cans (15 ounce) Garbanzo Beans, drained and liquid reserved

1 ½  teaspoons kosher salt

2  teaspoons minced garlic

½  cup tahini

1  lemon, juiced (3 tablespoons)

1  lime, juiced (3 tablespoons)

2  tablespoons reserved liquid from the beans

½  teaspoon cumin

1  Chipotle Pepper in Adobo Sauce, diced

1  tablespoon liquid from the can of Chipotle Chilies

1/3 cup fresh Cilantro, rough chopped

2  tablespoons Olive Oil, go around the bowl of the food processor a couple of times.

Drain both the cans of garbanzo beans reserving the liquid in a small bowl.  Place the beans in the bowl of a food processor.  Add the salt, garlic, tahini, lemon juice, lime juice, the 2 tablespoons of reserved liquid, cumin, the Chipotle Pepper, adobo sauce and the cilantro.  Pulse several times to blend.  Scrape the sides of the bowl and add the 2 tablespoons of olive oil.  Continue processing until the hummus is smooth.  If you need to you can add more or the reserved liquid or olive oil if it is not creamy enough. 

Black Bean and Corn Salsa

1 (15 ounce) can Black Beans, rinsed and drained

1  cup fresh or frozen (thawed) corn

¾  cup green onions, sliced, green tops included (about 5-6)

1  small red bell pepper, diced

2  tablespoons olive oil

1  tablespoon red wine vinegar

1  clove garlic, minced (1/2 teaspoon)

½  teaspoon cumin

½  teaspoon dried oregano

½  teaspoon kosher salt

½  teaspoon Frank’s Hot Sauce

2  tablespoons minced Fresh Cilantro

Place the black beans, corn, green onion and red bell pepper in a medium size bowl.  Stir and add the olive oil, red wine vinegar, garlic, cumin, oregano, salt, Frank’s Hot Sauce and Cilantro.  Gently mix.

Soft Flatbread Wedges

1 (12 ounce) package Flatbread, 5 pieces (I used Kangaroo brand I found at Dillons)

2  tablespoons olive oil

1  teaspoon dried oregano

¼  teaspoon salt

¼  teaspoon pepper

Cut each flatbread into 6 wedges and place on an ungreased cookie sheet.  In a small bowl combine the olive oil, oregano, salt and pepper.  Brush the flatbread pieces with the oil mixture.  Bake in a 400 degree oven for 7 to 8 minutes until golden brown.

Enjoy!

Kim

To see what to do with that can of Chipotle Chiles in Adobo Sauce you just opened go here.


I've linked this recipe to the Weekend Potluck hosted by The Country Cook, Meet Penny, 4 Little Fergusons and Baking Bad.  Check it out for a lot of delicious recipes!


I've also linked this recipe to the Fit and Fabulous link party hosted by Amee over at Amee's Savory Dish.  Check it out for a lot of yummy healthy recipes!