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Loaded Southwestern-Style Spicy Hummus with Corn, Cherry Tomatoes, Cilantro and Red Onions | Feed Me Phoebe

Loaded Southwestern-Style Spicy Hummus

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



  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.