Creamy, garlicky hummus gets a kick, with the addition of spicy Buffalo sauce! This Buffalo hummus is perfect for game day (or any day) snacking!
A while back I visited my town’s farmer’s market and there was a woman offering samples of Buffalo hummus. It was so good! I didn’t buy any because I had a big old batch of hummus in the fridge at the time. I figured I’d return at a later date and get some. I couldn’t though, because I never saw her at the market again. Bummer. But then again, I am in the habit of making my own hummus, and how hard could Buffalo hummus be to make?
It wasn’t hard at all. I basically dumped a bunch of Buffalo sauce into my regular hummus recipe. Oh, and I skipped the lemon juice, because the hot sauce gives this hummus enough of a tang.
So, we started the week with Buffalo sauce chili, moved on to (lots!) more chili, and now here we are at more Buffalo sauce. Sorry for the repetition, but I got a bunch of Super Bowl recipe ideas in my head, and I figured it best not to hold off on any of them until next year, because usually when I do that I forget. This is it for sports food for now though. Next week I should be back to switching things up again.
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1 garlic clove
- 1/4 cup cayenne pepper hot sauce, Frank's works best for this recipe
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- fresh chives, for topping (optional)
- 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 if using, and serve with pita bread, chips or veggies.