This buffalo hummus dip has an incredibly creamy texture and a classic spicy buffalo flavor! It's the perfect dip to serve at a game day party during football season with raw veggies like carrot sticks, red peppers, & celery sticks, tortilla chips, or pita bread. You can make it ahead of time and the best part is that it's secretly full of important nutrients like dietary fiber, plant protein, and healthy fatty acids!
As a dietitian, I'm such a fan of homemade dips and sauces, and hummus is one of my favorites. It's easy, full of nutrition, and so versatile! Needless to say, I've created and shared quite a few hummus recipes over the years from my classic Mediterranean hummus and a delicious Za'atar hummus, to a high protein hummus (one of my favorite snacks with fresh veggies!) and a fall inspired pumpkin hummus & butternut squash hummus.
I have to say, this buffalo hummus is one of my new favorite flavors! The addition of buffalo sauce gives this hummus an even creamier texture than a classic hummus recipe.
It's an easy recipe to make for a super bowl party or fall gathering, and if you have some leftover you can use it as a sandwich spread or snack the next day. Or pair it with a delicious buffalo chicken bowl. I hope you enjoy it as much as I do! 😊
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Key Ingredient Notes and Substitutions
This easy buffalo hummus recipe is made with a handful of pantry staples. Below are some ingredient notes. Check the recipe card at the bottom of the post for the measurements.
- Chickpeas - chickpeas (garbanzo beans) are legumes that provide dietary fiber for gut health and 12g of plant-based protein per cup. To make this creamy hummus even easier, use a can of chickpeas so that all you need to do for prep is rinse them. If you prefer to use dry chickpeas, cook and dry them before roasting.
- Buffalo Sauce - buffalo sauce is a great addition to homemade hummus. It changes up the flavor while still keeping the nutritional value of the tasty dip. You can adjust the amount you add according to whether you prefer a more or less spicy buffalo hummus.
- Tahini - tahini is a sesame seed paste made from toasted and ground sesame seeds and it adds a nutty, earthy flavor to hummus.
- Fresh Garlic Cloves - you’ll be using raw garlic cloves so a little bit goes a long way.
- Lemon Juice - fresh lemon juice adds brightness and citric acid which acts as a natural preservative. Plus, it contains vitamin C which is important for your immune health!
- Extra Virgin Olive Oil - a little olive oil helps give this hummus a smooth texture. It also adds antioxidants and heart-healthy fats that support brain health and hormone health. You can use avocado oil if you prefer a more mild flavor.
- Kosher Salt - to tie everything together.
- Optional for topping - add blue cheese crumbles or crumbled feta cheese right before serving!
How to Make Buffalo Hummus
Below are the instructions for how to make this creamy buffalo hummus with some photos that I hope are helpful.
- Step 1: Drain and rinse the chickpeas. Add all the ingredients to the bowl of a food processor or high speed blender.
- Step 2: Blend the mix for ~2-3 minutes until smooth, using a spatula to push down the sides as needed. Optional: add 1-2 ice cubes at the end of blending to make it more creamy.
Hint: start with 2 tablespoon of Buffalo sauce and add the rest a little bit at a time until you get the spice level you like!
Dietitian Tip
Making your own hummus gives you control over the flavor and the ingredients that go into it! And while store-bought hummus has it's place in my kitchen, I've realized that making it at home only takes a few minutes. Once you have a batch made, you can enjoy it in various ways throughout the week - add it to grain bowls or salads, snack on it with pita chips or vegetables, or use it in a wrap or sandwich.
Video of How to Make Buffalo Hummus
Here's a video showing how to make this recipe that I hope is helpful!
Variations
The great thing about this Buffalo hummus is you can customize it to your taste! Below are some ideas.
- Extra Spicy - if you want to add an extra hit of tangy heat to this spicy hummus recipe, add Frank's hot sauce or red pepper flakes!
- Loaded - load it up by layering the hummus in a big serving bowl with chopped celery, green onion, blue cheese or feta cheese, and tortilla strips on top!
- Spicy Buffalo White Bean Hummus - use cannellini beans or another type of white beans instead of chickpeas for a lighter version of this hummus.
Equipment
All you need to make this hummus is either a food processor or a high-powered blender. I have a Ninja Blender and love it, but I usually use my handy KitchenAid food processor for this recipe.
Storage for Buffalo Hummus
- Refrigerator - Store leftover hummus in an airtight container in the fridge for up to 3-4 days
- Freezer - hummus will be good in the freezer for up to 4 months in a freezer-safe container. Add a bit of olive oil to the top of the hummus before freezing. This will help it keep the moisture locked in.
- To Thaw - thaw frozen hummus in the refrigerator overnight. To get it back to its creamy consistency, use a spoon to whip it and add a bit more olive oil as you stir before serving
Expert Tips
- For ease, I suggest using a squeezable tahini - it's easier and less messy than getting it out of a jar. But be sure to shake it very well!
- For best flavor, use freshly squeezed lemon instead of lemon juice from the bottle.
- To save time, use canned chickpeas. I do not recommend using unsalted chickpeas unless you are watching your sodium levels for a medical reason.
FAQ
While healthy means something different to everyone, this hummus is a nutrient-rich option. It contains plant protein from the chickpeas and tahini. It also contains heart-healthy fats that support hormone health, dietary fiber for gut health, and several other nutrients including vitamins B6 and B12 and antioxidants that have been shown to have a positive impact on brain health.
Honestly, it’s less expensive to make it at home and I just plain think it tastes better. It also gives you more freedom to adjust flavor and texture to your preference.
Find tahini near the nut butter or in the ethnic food section at the grocery store. You can also order it on Amazon. Store tahini in a cool, dry area at room temperature.
I love Primal Kitchen Brand and get their Original Buffalo Sauce but any buffalo sauce will work!
Related
Looking for other dietitian recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Buffalo Hummus:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Spicy Buffalo Hummus Dip Recipe, Creamy and Easy
Equipment
- 1 food processor or blender
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed (also known as garbanzo beans)
- 2 tablespoon tahini
- 2 tablespoon extra virgin olive oil
- ¼ cup fresh lemon juice (about 1½ large lemons)
- 2 cloves garlic
- 4 tablespoon buffalo sauce (I use Primal Kitchen brand), start with 2 tablespoon if you're sensitive to spice and add to taste.
- ½ teaspoon kosher salt (more to taste)
Instructions
- Drain and rinse the chickpeas. Add all the ingredients to the bowl of a food processor or high speed blender.
- Blend the mix for ~2-3 minutes until smooth, using a spatula to push down the sides as needed. Optional: add 1-2 ice cubes at the end of blending to make it more creamy.
- Hint: start with 2 tablespoon of buffalo sauce and add the rest a little bit at a time until you get the spice level you like!
Video
Notes
- For ease, I suggest using a squeezable tahini - it's easier and less messy than getting it out of a jar. But be sure to shake it very well!
- For best flavor, use freshly squeezed lemon instead of lemon juice from the bottle.
- To save time, use canned chickpeas. I do not recommend using unsalted chickpeas unless you are watching your sodium levels for a medical reason.
- Refrigerator - Store leftover hummus in an airtight container in the fridge for up to 3-4 days.
- Freezer - hummus will be good in the freezer for up to 4 months in a freezer-safe container. Add a bit of olive oil to the top of the hummus before freezing. This will help it keep the moisture locked in.
- To Thaw - thaw frozen hummus in the refrigerator overnight. To get it back to its creamy consistency, use a spoon to whip it and add a bit more olive oil as you stir before serving.
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