• 1 ear fresh corn pan grilled and kernels cut from cob, or frozen
• 30 ounce canned black beans rinsed and drained
• 2/3 cup red bell pepper diced
• 2 tablespoon jalapeno pepper diced
• 1/2 cup red onion diced
• 1 tablespoon lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon Kosher salt
• 3 tablespoon fresh cilantro chopped

For the roasted garlic:

• 1 head garlic halved
• 2 teaspoon extra virgin olive oil

For the hummus:

• 30 ounce canned chickpeas drained and rinsed
• 6 tablespoon fresh lemon juice
• 1/2 cup tahini paste
• 4 tablespoon extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon Kosher salt more or less to taste
• 6-8 tablespoon water
• ½ teaspoon ground paprika