Spicy Buffalo Hummus Dip Recipe, Creamy and Easy
This buffalo hummus dip has a creamy texture and is loaded with 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!
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
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.
Storage
- 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.
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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 2tablespoonCalories: 90kcalCarbohydrates: 7gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 350mgFiber: 1.5gSugar: 1g
Tried this recipe?Let us know how it was!