Earlier this week, I posted my Guacamole Hummus recipe. I could easily eat the entire thing in one sitting. I tend to lose any semblance of self-control when a bowl of hummus is in front of me.
Instead of guacamole, I wanted to combine the flavor of hummus with buffalo wings in this recipe. However, this dip keeps the texture of a traditional hummus since it doesn’t have chunks of avocado in it. I actually leave this Buffalo Hummus in the blender for a while to make sure it’s extra creamy and smooth. Yum!
Making buffalo hummus is really easy, so there is no reason to buy hummus from the store again. Some of the store bought varieties are absolutely packed with calories due to all of the other ingredients added for flavor. Plus, it just doesn’t compare to the flavors of making your own.
This buffalo hummus is also very healthy. Chickpeas, also called garbanzo beans, are rich in fiber and protein, while tending to be higher in folic acid than other beans.
Hummus is actually very versatile. It doesn’t always have to be served as a dip. For example, add hummus to a sandwich or wrap in place of mayonnaise. Or, spoon a bit of hummus over pitas as a base for flatbread pizzas. You can even use hummus as a deviled egg filling.
- 2 cans chickpeas, drained and rinsed
- 2 - 3 tbsp water
- 2 tbsp tahini
- ⅓ cup buffalo sauce
- ½ tsp paprika
- 1 tbsp olive oil
- juice of 1 lemon (about ¼ cup)
- salt and pepper, to taste
- Add all ingredients to a blender. Blend until smooth.
- Garnish with a dusting of paprika. Serve as a dip with vegetables, chips, or torn pieces of bread.