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–+ servings
instant pot corn hummus

Easy Roasted Corn Hummus in the Instant Pot

Easy roasted corn hummus in the Instant Pot combines corn, hummus, and a vegetable medley to serve up a delicious appetizer or main course. 
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Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Mediterranean, Vegetarian
Servings 8
Calories 456 kcal

Equipment

Ingredients
  

Hummus
  • 3 cans chickpeas with liquid
  • 2 cloves garlic minced
  • 1 cup frozen corn
  • 1 bay leaf
  • 1 medium Spanish onion ends cut off, peeled, washed, and halved
  • 2 strips dried seaweed   optional
  • 1 cup bean stock
  • 1 large lemon halved, juice of
  • 3/4 cups tahini
  • 1/2 cup olive oil extra virgin
  • 2 tbsp Mediterranean sea salt
  • 1 tbsp cumin
Corn Saute
  • 1 tbsp olive oil extra virgin
  • 1 poblano pepper diced
  • 1 large shallot   sliced thinly
  • 2 cups frozen corn fire roasted 
  • 2 tsp coriander
  • 1 tsp cumin
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1 large lemon juice of
  • 1 cup fresh cilantro roughly chopped
  • 1/2 cup pine nuts optional

Instructions
 

Make the Hummus

  • In the Instant Pot, canned chickpeas with liquid, garlic, frozen corn, bay leaf, onion, and seaweed. Stir. Close lid.
     
    3 cans chickpeas with liquid, 2 cloves garlic, 1 cup frozen corn, 1 bay leaf, 1 medium Spanish onion, 2 strips dried seaweed  
  • Pressure cook on high in instant pot for 12 min. 
  • When it is finished, allow it to vent naturally.
  • When it is done venting, open the lid and remove the bay leaf and onion. 
  • Place a strainer in a large bowl (so you can save the liquid stock) and drain the beans in the strainer. Then, put the beans back in the silver instant pot.
  • Put the silver inner pot in the instant pot outer shell.
  • Pour 1 cup of bean stock in the instant pot with the beans.  
    1 cup bean stock
  • Then, add the juice of one large lemon.
    1 large lemon
  • Add tahini and olive oil
    3/4 cups tahini, 1/2 cup olive oil
  • Use an immersion blender to blend until smooth with a few chunks of corn. 
  • Add the seasoning. Stir to combine. 
    2 tbsp Mediterranean sea salt, 1 tbsp cumin
  • Serve or keep warm in the Instant Pot until ready to serve.

Make the Corn Sauté

  • On the stove, heat a skillet to medium. Add 1 tbsp olive oil.  
    1 tbsp olive oil
  • Add the shallot in first, saute for 1 minute.
    1 large shallot  
  • Add the poblano, saute for 2 min.
    1 poblano pepper
  • Add the 2 cups frozen corn. Saute for 4 min.
    2 cups frozen corn
  • Add the seasoning. Stir.
    2 tsp coriander, 1 tsp cumin, 1 tsp red pepper flakes, 1 tsp dried oregano, 1/4 tsp salt
  • Remove from heat.
  • Fold in cilantro. Add juice of 1 lemon.
    1 large lemon, 1 cup fresh cilantro

Serve

  • Spoon a hearty helping of corn hummus onto a plate or bowl. Garnish with corn saute. Sprinkle pine nuts to finish.
    1/2 cup pine nuts
  • Serve with whole wheat naan bread, tortilla chips, or your favorite pita!

Notes

This recipe was inspired by Cool Beans. Click here to find the cookbook on Amazon. 

Nutrition

Calories: 456kcalCarbohydrates: 33gProtein: 11gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 18gSodium: 2111mgPotassium: 521mgFiber: 7gSugar: 2gVitamin A: 376IUVitamin C: 23mgCalcium: 80mgIron: 4mg
Keywords Corn, hummus, pine nuts
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