In celebration of International Hummus Day (13th May), Canned Food UK brings you the next recipe in Billy and Jack’s Dinner Party Masterclass – roasted sweetcorn hummus. The recipe uses canned sweetcorn and chickpeas.
- Preheat the oven to 200°C fan. Drain the sweetcorn and pour onto a preheated baking tray, roast for 10 minutes, until turning golden brown, reserve a tbsp for later and tip the rest into a blender or food processor.
- Add the drained chickpeas, tahini, garlic, juice of the lemon and a tbsp of rapeseed oil. Blend on full speed, add water to reach the desired consistency, season generously with the smoked salt and blend again.
- Pour into a serving bowl, indent the top with a spoon and top with an even covering of first rapeseed oil, then the coconut flakes, reserved roasted corn and the zaatar.
- Serve with seasonal raw vegetables and/or flatbreads to dip.