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Buffalo Hummus

Hummus is so easy to make at home. You only need a few ingredients and a good food processor to whip this up. It can be used as a dip for an appetizer or as a condiment to the main dish. This versatile dish has been a staple food of Northern Africa and the Middle East for many centuries and it’s not hard to see why. It’s easy-to-make and nutritious while also being absolutely delicious.

This buffalo-style version plays on the famous sauce from New York that’s most commonly used on chicken wings. I love the slight spice in this that just livens up the hummus.

Buffalo Hummus

You only need to throw the main ingredients into the food processor and mix until you have a smooth mixture. You will need to scrape down the sides and pulse again a few times to ensure that it’s not too chunky.

I’ve also made this with a blender, too, but a food processor just has more room. You can also use a stick blender or in a pinch even a potato masher will do the trick, though it will require some time and effort to blend by hand.

Buffalo Hummus

The hummus will have a slight reddish tint to it compared to regular hummus thanks to the hot sauce. But, to amp up the flavor even more and to signal to guests that this is on the spicy side I like to dress the top with some Sriracha sauce. Some crumbled feta cheese is a Mediterranean alternative to the bleu cheese that’s often served with Buffalo wings.

It’s traditional to add more olive oil, spices, and/or pine nuts to the top when serving. The toppings not only add to the look of the dish, but are in keeping with the usual way it’s made despite using some different ingredients.

Buffalo Hummus

Serve this hummus with tortilla chips or pita bread. My favorite with it is pita chips, which are crunchy and salty without overwhelming the flavor of the dip. It’s also good with veggies – and of course celery goes perfectly with this Buffalo hummus.

Buffalo Hummus

Yield(s): 10 servings

15m prep time

153 calories

1.0
Rated 1.0 out of 5
Rated by 2 reviewers

Allergens: Citrus

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Ingredients
  • 2 (14 oz) cans chickpeas, drained and rinsed, with liquid reserved
  • 3 cloves garlic, minced
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons paprika
  • 2 tablespoons barbecue sauce
  • 2-3 tablespoons cayenne or tabasco hot sauce
  • salt and pepper to taste
  • Sriracha sauce and feta cheese for garnish (optional)
Preparation
  1. Pulse together chickpeas, 1/2 cup chickpea liquid, garlic, tahini, olive oil, lemon juice, paprika, barbeque sauce, hot sauce, salt, and pepper in food processor until smooth, adding a tablespoon of chickpea liquid at a time if mixture is too dry.
  2. Optional: garnish with Sriracha and feta cheese crumbles to taste.
  3. Serve with veggies or chips to dip in or as a condiment for pitas and sandwiches. Refrigerate any leftovers for up to 7 days.

Recipe adapted from Food Network.