Green Chile Cornbread Hummus

by Sarah on October 1, 2012 · 12 comments

The first time I tasted hominy, all I could think was, “Gee, it tastes like cornbread.”

Turns out, while my tastebuds yell out things like ‘macaroni and cheese’ when I taste wine, when it comes to vegetables, I’m spot on.Hominy is, in fact, the Chippendale dancer of corn. As opposed to mild, sweet corn, hominy is stripped (of its hull) and beefed up (thanks to a special soaking liquid) maize: corn raised to be ground into cornmeal, grits, or masa. Hence, it tastes like a corn tortilla, or starchy, unsweetened cornbread.When I found out that H is for Hominy in Heather‘s Meatless Mondays A to Z challenge, I immediately thought about making an autumn stew–probably Mexican in flavor, as hominy is most often used in posole, or dried and ground into masa for tortillas, as mentioned before–featuring the giant kernels in place of sweet corn.

Yet, I couldn’t get the idea of cornbread out of my mind.

But you know Miss Smart would never settle for a simple cornbread.


Because she turns everything into hummus.

It all starts with hominy.*

*Which I know I don’t really have to say, but then the glamour shot of my generic, store brand can of hominy won’t get any play.White hominy seems, for some reason, to be the classier cousin at the corn family reunion, but why compromise color for class? [And you should never wear eat white after Labor Day.]

Hummus without garbanzos is just bean dip.

Here is where it starts to get fun. You see, depending on how you like your cornbread, you might want to alter the additions. Chili powder would be good, or even brown sugar if you roll that way. I pretty much think cumin belongs in everything, so I got a little crazy with that.

I also think cheesy cornbread is delicious…but lactose-averse vegans with benefits can’t throw a hunk of cheddar into this mixture. Thus, we welcome nutritional yeast to the party.If you don’t add something sweet, you’ll end up with tortilla hummus instead of a flavor more akin to cornbread. Enter…Xagave! (Or your favorite agave nectar.)

Yep. That’s good.The only thing that will make it better? Green chiles, obviously.

I might have left Texas, but I haven’t left the love of chiles. Since we are  now exiting Hatch chile season (which my Blog Mama reminded me of recently), I thought it would be a fitting tribute to last year’s greatest (Hatch chile) hummus success. :)Southern, western, or Mexican…whichever region you’re from–and whichever region you think holds claim to cornmeal baked delicacies–you can appreciate this vegan ‘cheesy,’ mildy spicy, sweet and savory dip.

Green Chile Cornbread Hummus

(Makes 3 cups)

  • 1 15.5 oz-can golden hominy, rinsed and drained
  • 1 14.5 oz.-can no-salt-added garbanzo beans
  • 1/4 cup nutritional yeast
  • 2 Tbsp. ground cumin
  • 1 Tbsp. Xagave (or other agave nectar)
  • 3/4 tsp. salt
  • 2-3 Tbsp. green chiles (mild or hot, depending on preference)

Combine all ingredients, except green chiles, in a food processor.

Process until smooth, adding bean liquid or water to reach desired consistency.

Add in chiles. Pulse until just incorporated.

Note: Hummus will thicken up when stored in the fridge.