80--- Cajun Hummus with Roasted Sweet Corn and Collard Greens

This may be the first time that I have made a Mardi Gras recipe before Mardi Gras.  Here in the west we (I) are a wee bit out of touch with the Cajun happenings.

What I DO know about the South is quite a bit of their signature cuisine isn't the most healthful.  It's fried. And starchy.  I'm not judging......... but maybe they could use a bit more hummus?

Cajun Hummus with Roasted Sweet Corn and Collard Greens
Serves 8-10

1 can garbanzo beans (no salt added if possible), drained and rinsed
1 cup fresh sweet corn
3 large collard green leaves, stemmed and cut into 2" pieces
1/4 large yellow onion, sliced into thick slices
Olive oil spray
Dash salt and ground black pepper
1/2 tsp paprika
1 Tbsp fresh lemon juice
1/4 tsp fresh oregano
1/8 tsp crushed red pepper flakes
1 tsp salt
1/4 tsp ground black pepper
1/8-1/4 tsp cayenne pepper (to taste)
1/2 tsp garlic powder
1/4 tsp fresh thyme leaves

Preheat oven to 425 degrees.  Spray two baking sheets liberally with olive oil spray.  Place corn and onions on one sheet and spray again with olive oil spray, then dust with salt and pepper.  Roast on the lower rack for 20-30 minutes, or until lightly browned. 

On the other rack, distribute the collard green pieces evenly and spray with olive oil, then dust with salt and pepper.  Roast on the top rack of the oven for 4-5 minutes, then flip leaves and roast for additional 3-4 minutes.  Leaves should be cooked but not browned, so watch carefully!  

Place cooked corn, onion, and collard greens into a large food processor along with remaining ingredients.  Mix until a smooth puree is formed.

Cover hummus in a container in the refrigerator for at least 2 hours prior to serving.

Serve with crudites or rice crackers.

Nutrition Info per 1/4 cup: 87 calories, 3.4 g fat, 2.5 g protein, 10 g carbohydrates, 2.5 g fiber