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Sweet Corn Jalapeno Hummus

AH-mazing. This recipe is so simple and sooo good. The jalapenos, when cooked, lose a lot of their bite, so even you betcha Minnesotans can enjoy this lucious snack. I love sweet corn- it just says *summertime* 

Sweet Corn Jalapeno Hummus

1 can organic chick peas 

1 ear of sweet corn, boiled and kernels cut off

1/2 cup chopped cilantro (more or less to taste) 

2 seared jalapenos 

1 lime's juice 

1 tbsp olive oil 

All natural sea salt, cumin, ground pepper to taste 

Remove the husk from the corn and boil for 15 minutes, or until kernels are soft

Drain chick peas and place in bowl set aside

In a small frying pan with an organic oil of your choice (I used olive oil), sear the jalapenos until each side is browned, and they are soft 

Cut up jalapeno, place with chickpeas. Combine cilantro, lime juice, olive oil and seasoning 

Remove corn from water, and cut kernels off corn and place in bowl with other ingredients

Using a masher (or food processor if you're fancier than me ;) combine all ingredients and season to taste. Garnish with fresh cilantro- and enjoy!!!