Description
This Buffalo Hummus recipe is a spicy twist on classic hummus, combining creamy chickpeas with tangy buffalo sauce and traditional Middle Eastern ingredients like tahini and lemon juice. Perfect as a flavorful dip for parties or snacks, it’s easy to prepare using a blender or food processor and can be customized to your preferred spice level.
Ingredients
Scale
Buffalo Hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp buffalo sauce (adjust to your spice preference)
- 2 tbsp tahini
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1-2 tbsp water (for desired consistency)
Optional Garnish
- Crumbled blue cheese
- Chopped green onions
- Extra buffalo sauce for drizzle
Instructions
- Blend the hummus: In a food processor or blender, combine the chickpeas, buffalo sauce, tahini, olive oil, lemon juice, garlic, salt, and black pepper. Blend until smooth, scraping down the sides as needed to ensure an even texture.
- Adjust the consistency: Add water, one tablespoon at a time, and continue blending until the hummus reaches your desired creamy consistency. This step ensures your dip is neither too thick nor too runny.
- Taste and adjust: Sample the hummus and adjust the seasoning according to your preference. You can add more buffalo sauce for extra heat or lemon juice for a brighter flavor.
- Garnish and serve: Transfer the hummus to a serving bowl, garnish with crumbled blue cheese, chopped green onions, or a drizzle of extra buffalo sauce for added zing. Serve alongside pita chips, fresh vegetables, or crackers for dipping.
Notes
- The buffalo sauce can be adjusted to match your heat preference, so start with less if you’re sensitive to spice.
- For a smoother texture, peel the chickpeas before blending, though this step is optional.
- You can substitute blue cheese with vegan cheese for a dairy-free option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve chilled or at room temperature.
