Poet in the Pantry
Created By:
Poet in the Pantry
Makes
8
Servings
Prep Time
20
Mins
Total Time
30
Mins

Meets Dietary Restrictions

More About This

Recipe

I decided to develop another way to jazz up the perfection already provided by Sabra with some great Southwestern flavors. The bulk of the prep time for this appetizer/snack/unofficial meal is waiting for the corn to cook, and you can spend that time chopping your veggies for dipping, setting up a pretty tray, or just dancing around the kitchen lip synching to your favorite song. Whatever makes you happy!

- ingredients -

  • 1 ear corn, in husk
  • 1 10oz Sabra Classic Hummus
  • tsp. ground cumin
  • ¼ tsp. chili powder
  • 1 tsp. extra virgin olive oil
  • 3 Tbsp. canned black beans, rinsed and drained
  • 2 Tbsp. chopped red onion
  • 1 Tbsp. chopped fresh cilantro

- directions -

  • 1. Preheat oven or grill to 400 degrees Fahrenheit. Soak corn in husk in water for 10 minutes, then cook for 20 minutes (turning every 5 minutes, if on the grill). Cool, then remove husk and silks and slice kernals off the cob. Set aside.
    2. Open tub of Sabra Classic hummus and sprinkle over it the cumin and chili powder. Drizzle with olive oil.
    3. Top with 3 Tablespoons corn, black beans, red onion, and cilantro.
    4. Serve with assorted vegetables, pita, pita chips, etc.

Enjoy

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