Buffalo Hummus Dip
Hello and Happy Friday!!
Like many of us, we’re exhausted by the time 5:00 hits on a Friday. That’s why quick and easy concepts are a must! When it comes to the weekend, I’m all about the snacks and tired of whipping up full dinners. Hummus is one of those effortless game changing concepts that can be as plain or fancy as you like, making the options endless and one of my favorite go to’s!
While plowing thru 18 credits at NYU, this was one of the first recipes I threw together as I was all about the buffalo sauce!! Ironically there were years that I ran from anything that packed heat. I’m living proof that your tastebuds change an new foods and flavors become appealing, because I love heat today!!
This recipe came to fruition because at the time (2014?), there wasn’t a store bought buffalo hummus nor was there any recipe! Today, there are probably countless, but I’m telling you, it’s such a game changer!
What’s fab about this dish, is everything! It’s quick, easy, has minimal ingredients, minimal steps, affordable, packs flavor, packs plant protein, packs fiber, can easily be made in bulk, perf for any season, pairs perf with celery, and is my personal favorite recipe for many years!!
If you love all things hummus or buffalo, this recipe is going to be your new bff! You have to try this recipe for vegan Buffalo Hummus!!
Why this recipe rocks:
Packs plant protein
Pairs perf with celery
Perf for any season!
Eat Drink Shrink
Yields 3 cups
5 minPrep Time
5 minTotal Time
- 2 cans chickpeas, drained and rinsed
- 3 garlic clove
- 1/2 cup Frank's buffalo sauce
- 1 tsp paprika
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons water
- 1/2 teaspoon salt
- fresh chives, for topping
- Place all ingredients into the bowl of a food processor, and blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
- Transfer to a bowl, top with chives, a drizzle of olive oil, paprika, and serve with pita bread or veggies.