Roasted Sweetcorn Hummus

Billy and Jack for Canned Food UK

Vegan sweetcorn hummus

There's more where this came from!


1 x 400g can sweetcorn

1 x 400g can chickpeas

2 tsp tahini paste

1 clove garlic

1 lemon

Rapeseed oil

2 tbsp coconut flakes

1 tsp zaatar

Smoked salt, a pinch

Seasonal vegetables/flatbreads

This roasted sweetcorn hummus by Canned Food UK is a little out of the ordinary, but it’s perfect when you want to use up pantry staples. Time to get resourceful!

Serves 4


  1. Preheat the oven to 200°C fan. Drain the sweetcorn and pour onto a preheated baking tray, roast for 10 minutes, until turning golden brown, reserve a tbsp for later and tip the rest into a blender or food processor.
  2. Add the drained chickpeas, tahini, garlic, juice of the lemon and a tbsp of rapeseed oil. Blend on full speed, add water to reach the desired consistency, season generously with the smoked salt and blend again.
  3. Pour into a serving bowl, indent the top with a spoon and top with an even covering of first rapeseed oil, then the coconut flakes, reserved roasted corn and the zaatar.
  4. Serve with seasonal raw vegetables and/or flatbreads to dip.



Want more recipes like this?

Try vegan with Veganuary and we'll send you our celebrity cookbook, nutrition guides, recipes, and much more - all for free!
One-Pot Meal Plan
Celebrity Cookbook
Nutritional Advice
31 Coaching Emails