Name: Buffalo Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 2 (15-ounce) cans chickpeas, drained and rinsed; 5 cloves garlic, peeled; 1/4 cup water (or 2 tablespoons water + 2 tablespoons olive oil); 1/4 cup tahini; (optional) 1/4 cup crumbled blue cheese; 4-8 tablespoons hot sauce*, to taste; 2 Tablespoons freshly-squeezed lemon juice; 1.5 teaspoons smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon freshly-ground black pepper; (optional toppings: olive oil, chopped roasted red peppers, thinly-sliced green onions, extra crumbled blue cheese)

Description

This buffalo hummus recipe is everything you love about classic hummus…kicked up a big notch. ;)

Ingredients

Scale

2 (15-ounce) cans chickpeas, drained and rinsed
5 cloves garlic, peeled
1/4 cup water (or 2 tablespoons water + 2 tablespoons olive oil)
1/4 cup tahini
(optional) 1/4 cup crumbled blue cheese
4–8 tablespoons hot sauce*, to taste
2 Tablespoons freshly-squeezed lemon juice
1.5 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
(optional toppings: olive oil, chopped roasted red peppers, thinly-sliced green onions, extra crumbled blue cheese)

Cook Mode Prevent your screen from going dark

Instructions

Add all ingredients to a food processor or blender (*starting with only 4 tablespoons of hot sauce, if you don’t like much heat). Pulse until combined. Taste, and add more hot sauce to taste, if desired.
Serve with your desired dippers, garnished with optional toppings if desired.

Notes

*I’m a big fan of Frank’s hot sauce and highly recommend it.