Description
This Creamy Buffalo Hummus Dip is a healthy and delicious appetizer that is so easy to make. Add all the ingredients to a food processor, blend and then transfer to a bowl. Serve with pita bread, crackers or veggies and you have a super flavorful appetizer that just happens to be vegan and gluten free. Don’t forget to bookmark for the next big game day!
Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup + 1 tablespoon buffalo sauce
- 1 tablespoon fresh lemon juice
- 1–2 cloves garlic
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 2–4 tablespoons ice water
- Sliced green onion, for garnish
- Serve with pita bread, crackers or veggies
Instructions
- For extra smooth hummus, you can boil your chickpeas for about 20 minutes with 1/4 teaspoon baking soda. You can also peel your chickpeas, but I don’t find that to be worth the time.
- To a food processor, add the tahini, buffalo sauce, lemon juice, garlic, paprika, cumin, garlic and onion powder. Turn on and blend until mostly combined.
- Next, add in the chickpeas and salt. Turn food processor on and blend until desired texture is reached. Add in about 2-4 tablespoons of ice water in, while blending, until desired consistency is reached. You can also use the leftover chickpea liquid or olive oil if you prefer.
- Give the hummus a taste and add any extra salt, spices or buffalo sauce needed. Store hummus in the refrigerator, in an air-tight container, for 4-5 days. Enjoy with veggies, crackers, chips and so much more!
Notes
This recipe makes about 2 cups of hummus.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dip, Vegan
- Method: Food Processor
- Cuisine: American
