Name: Corn and Cashew Hummus recipe
Ingredients: 2 cups corn kernels, thawed if frozen;1 cup cashews;1 teaspoon lemon juice, or more to taste;¼ teaspoon salt;¼ teaspoon onion powder;¼ teaspoon garlic powder

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Ingredients

2 cups corn kernels, thawed if frozen 1 cup cashews 1 teaspoon lemon juice, or more to taste ¼ teaspoon salt ¼ teaspoon onion powder ¼ teaspoon garlic powder

Nutrition Info

270.1 calories carbohydrate: 28.6 g cholesterol: : - fat: 16.5 g fiber: 3 g protein: 7.8 g saturatedFat: 3.2 g servingSize: - sodium: 367.1 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Directions

Place corn, cashews, lemon juice, salt, onion powder, and garlic powder in a blender and blend until smooth and creamy, about 1 minute.

Recipe Yield

2 -1/2 cups

Recipe Note

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!