Instructions: NOTE: Allow 2 pounds rinsed, trimmed, raw vegetables such as bell peppers, jicama, and celery for every 8 to 10 servings.

Drain the hominy. In a food processor or a blender, combine the hominy, creamed corn, lemon juice, garlic, cumin, and cayenne. Whirl until smooth. Mound hummus into a bowl. (If making ahead, cover and chill up to a day; let warm to room temperature.)

Sprinkle hummus with chopped radishes and offer crisp raw vegetables to scoop up the mixture.

Makes about 1 2/3 cups hummus, 8
to 10 appetizer servings.

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