- Combine the super sweet corn, tahini and lemon juice in a food processor and process till smooth, stopping to scrape down the sides. Add olive oil, garlic, smoked paprika and cumin and process till blended. Add chickpeas and corn kernels and process until smooth. Season with salt and pepper to taste. Combine all seeds in a small bowl and mix well and set aside.
- Scoop hummus onto a plate, drizzle with the reserved olive oil and sprinkle the seeds mixture over the top. Garnish with any celery leaves and serve with Dandy® Celery sticks and Radish coins.
Recipe by Chef Todd Fisher