Fully loaded Mexican street corn hummus with queso fresco, grilled corn, cherry tomatoes, red onion, black beans, and cilantro. The perfect healthy summertime snack or appetizer.
I have a personal question to ask you.
How do you handle the snacking situation? Do you harbor snacks in the nooks and crannies of your purse, glove compartment, backpack at all times? Are you into energy bars/bites? Chips n’ dip? Fresh fruit and veggies? Something I don’t even know about? Tell me, I MUST know!
I always admired my girlfriends in college who, at first mention of being hungry, would pull a granola bar or bag of chips out of their huge satchel and toss it in my general direction. Truthfully, I’m not ginormous on snacking, but when I do eat between meals or partake in the pre-dinner appetizer situation, it most assuredly is with a bowl of hummus and chips. What can I say? Nothing beats a good chip and dip, and I like to keep my snacks low-or-no-in-sugar – on the healthy end of the spectrum (shocked? Hardly).
Speaking of chips, I have some preferences. First, I’m super into tortilla-style chips…all the crunch, less the grease, you catch my drift. Secondly, when given the option, I always choose chips that are gluten-free, corn-free when possible, contain some health benefits, and are made with quality ingredients. Lastly, the chips have to pass the dip test – as in, they need to be strong enough to withstand a Julia-size portion (uuuge) of dip.
Recently, Beanitos were brought to my attention, and I was HOOKED at first bite. They’re made with – you guessed it – BEANS (and rice)! Which by my calculations makes them an essential part of your daily diet. In point of fact, one serving of chips is the equivalent to ¼ cup of beans. They meet all of my chip specifications, and then some. Let’s bullet point this out.
Talking Points:
- Thick, hearty, and perfect for loading up with dip – read: they’re not going to break at the corner if you dip-load.
- Tastes just like it looks and sounds – like a bean-y tortilla chip. DUH-lish!
- Come in a variety of flavors, like Original (regular salted), Honey Chipotle BBQ, Hint of Lime, Sweet Chili & Sour Cream, Nacho Cheese, Garden Fresh Salsa, etc etc.
- Baked options for those who try to stay away from fried.
- Most varieties have 4 to 5 grams of complete {{plant-based}} protein (because: beans and rice)
- High in fiber and contain antioxidants.
Featured here are Beanitos’s Baked Black & White Bean Skinny Dippers, which pack such an awesome crunch, they satisfy your bite craving just like THAT (I’m snapping my fingers here). Also perfect for dipping are Beanitos Original Black Bean, Restaurant Style and Simply Pinto chips.
The dip to your chip for this snacking go-round is a Chipotle Hummus with a grilled Mexican Street Corn infusion. What does that even mean? Spicy BBQ-esque hummus made with chipotle chilis in adobo sauce + lime juice, topped with sweet charred corn on the cob + crumbled queso fresco. Adding food items like black beans, cherry tomatoes, red onion, and cilantro makes this a serious fiesta for your face. Can you dig?
Giveaway!
The folks over at Beanitos want to hook you up with a prize pack, and they are also interested in knowing how you snack! Here’s what’s included in the giveaway:
- 2 Cases of Beanitos Chips
- Beanitos branded beach towel
- Beanitos branded sunglasses
- Beanitos branded beach bag
To enter the giveaway, fill out This Survey below then leave a comment on this blog post letting me know you filled out the survey (and/or provide me with some entirely useful or useless information…so long as you’ve filled out the survey and have commented, you’re in the running).
The Giveaway ends July 22, 2016 at 11:59PM CST and the winner will be notified by me through email. The winner will have 24 hours to respond before a new winner is selected.
Best of luck, and happy snacking!
Mexican Street Corn Chipotle Hummus
Ingredients
Chipotle Hummus:
For Topping:
- 1 husk corn grilled
- ¼ cup queso fresco cheese crumbled
- 1 fresno chili sliced
- ¼ cup black beans rinsed
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
Instructions
- Add the ingredients for the hummus to a food processor and process until creamy. You may need to stop the food processor a couple of times to scrape the sides and re-start.
- Serve the chipotle hummus topped with grilled corn, queso fresco, black beans, red onion, cilantro, and fresno chili with chips, raw vegetables, and/or pita bread.
Notes
Nutrition
This post is sponsored by Beanitos. All opinions are my own, and I thank you for supporting the brands that help make this site possible.
Lawwwdy, Julia! I had to pop over from Sarah’s site to see THIS! Now, I’ve been adding chipotle pepper to my hummus for years, but you took this to a whole ‘nother level! Those toppings! Yaaassss! Divine and so genius – absolutely love it! Snacks? Gimmee all… but I love the kind you can grab when I’m flying out the door.. you know, to have on the ready? But if I’m home, I’m all about the dips. How else can you cram deliciously seasoned and nourishing beans in your mouth without a spoon! Love this Julia! 😀
Filled out the survey. Chips and dip for the summer…..yum!!!
surveyed!
I took the survey. Hoping!
I completed the survey!
I filled out the survey, it was fun!!!!