spicy Buffalo hummus

VEGAN | GLUTEN FREE | DAIRY FREE | SUGAR FREE

Savory, SPICY BUFFALO HUMMUS!

Yep, you heard me correctly…spicy buffalo hummus! (drooling over here)

I am a huge fan of a traditional style hummus. It is such a versatile spread that goes well with everything from pita to sandwiches, as a vegetable or cracker dip, a delectable and nutritious side dish or appetizer and SO much more.

In recent years, packaged hummus brands have been exploring tons of unique flavors for the spread including things like garlic & herb, kalamata olive, everything bagel and even chocolate dessert hummus!

While I am a fan of a lot of those flavors from various brands, there’s nothing that can quite compare to blending up your own fresh batch right at home!

This spicy buffalo hummus contains some of the traditional staple ingredients, of course, such as chickpeas, roasted tahini, olive oil and lemon. While I loveee those base ingredients, I was super excited to kick it up a notch with some of my favorite hot buffalo wing sauce and a little dash of smoked paprika, along with some additional spices, to really add some unique hot and smokey flavors to the batch!

The best part? This recipe takes 15 minutes or less so you could be snackin’ in no time!

THE RECIPE

Yields roughly 3 cups

prep time: 15 minutes

ingredients:

2 (15 oz) Cans of Chickpeas, drained & rinsed
3/4 Cup Tahini (roasted tahini instead of raw)
1/3 Cup + 1 Tablespoon Buffalo Sauce
3 Tablespoons Olive Oil
1 Large Lemon, juiced
2 Cloves of Garlic, minced
1/2 teaspoon Smoked Paprika
1/4 teaspoon Onion Powder
1/4 teaspoon Black Pepper

method:

In a food processor, combine chickpeas, roasted tahini, buffalo sauce, olive oil, lemon juice, garlic, smoked paprika, onion powder and black pepper.
Pulse until all ingredients are fully combined and hummus is a smooth, even texture.
Transfer your hummus to a bowl and garnish with desired toppings such as a drizzle of olive oil, more spicy buffalo sauce & hot red pepper flakes!

recipe notes:

Can be stored in the refrigerator in an air-tight container for 3-5 days!
If you’d like your hummus to be creamier, add small amounts of water (about 1 tablespoon at a time) to your food processor until you reach your desired consistency!
When draining your chickpeas, try and remove any of the “skin” or membrane that you can see. These small skins can easily peel off of each chickpea and many may come loose during rinsing. By removing these, your hummus may achieve a creamier texture but it can be slightly time consuming and I find that it is not fully necessary if your mixture has been blended enough. Feel free to peel or not to peel depending on how much time you have!