Corn and Cashew Hummus
The original recipe (clipped from a Korean newspaper) called it corn mayonnaise. We prefer it thicker, like a hummus. Hearty and somewhat sweet, this is great as a dip. It's also tasty as a spread on sandwiches!
- Serves: 2 persons
- 2cups corn kernels, thawed if frozen
- 1cup cashews
- 1teaspoon lemon juice, or more to taste
- ¼teaspoon salt
- ¼teaspoon onion powder
- ¼teaspoon garlic powder
Step 1Place corn, cashews, lemon juice, salt, onion powder, and garlic powder in a blender and blend until smooth and creamy, about 1 minute.