Green Bean Tamale Hummus: A Deliciously Unexpected Fusion You’ll Fall in Love With
If you love experimenting in the kitchen, then green bean tamale hummus might just become your next culinary obsession. At first glance, the combination sounds unusual—a mash-up of Middle Eastern, Mexican, and garden-fresh favorites—but once you understand how the flavors work together, it starts to make perfect sense.
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 tbsp olive oil
- 2 –3 garlic cloves
- 2 tbsp fresh lemon juice
- ½ tsp salt adjust to taste
- 2 –4 tbsp water as needed for texture
- 1 cup fresh green beans trimmed and blanched
- ¼ cup corn kernels fresh, frozen, or canned
- 2 tbsp masa harina or 1 extra tbsp corn if unavailable
- ½ tsp smoked paprika
- ½ tsp cumin
- ¼ tsp chili powder
- Dash of lime juice
- Optional: pinch of cayenne for heat
Instructions
- Blanch the green beans by boiling them for 2–3 minutes, then cooling in ice water. This keeps them bright and crisp.
- In a food processor, add chickpeas, tahini, olive oil, garlic, lemon juice, and salt. Blend until smooth.
- Add the corn, masa harina, smoked paprika, chili powder, cumin, and lime juice. Blend again.
- Add the blanched green beans and blend until incorporated. You can leave small pieces for texture or blend fully for a smoother dip.
- Add water 1 tablespoon at a time until you reach your desired creaminess.
- Taste and adjust spices, salt, or lime.
- Serve with tortilla chips, warm pita, sliced veggies, or spoon into bowls and wraps.