Loaded Southwestern-Style Spicy Hummus

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4


  • 1 small red onion
  • Olive oil
  • 1 cup fresh corn kernels
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • Sea salt
  • One 10-ounce container Sabra Classic Hummus
  • 1/2 cup quartered cherry tomatoes
  • 1/4 cup crumbled queso fresco (optional)
  • Cilantro leaves , for serving (optional)
  • 1 lime , cut into wedges
  • Corn tortilla chips , for serving


  1. Cut the red onion in half. Thinly slice one half and set aside. Dice the remaining half.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, 5 minutes. Add the corn kernels, cumin and cayenne. Cook, stirring occasionally, until the corn is slightly caramelized, 3 more minutes. Season lightly with salt and set aside.
  3. Transfer the hummus to a serving bowl or platter and scatter the corn mixture on top, followed by the tomatoes, and queso fresco. Season with salt, cayenne pepper, and a drizzle of olive oil. Garnish with cilantro leaves and serve with lime wedges.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!