Buffalo Hummus

Spice up your next appetizer spread with homemade buffalo hummus. Start with a simple homemade hummus recipe and add the flavors of everyone's favorite hot dip. Serve it with veggies or pita for dipping.

Course Appetizer

Cuisine American

Keyword buffalo hummus

Prep Time 15

Total Time 15

Servings servings

Calories 143kcal

Author Julia

Ingredients

15 oz chickpeas (in a can)
¼ cup reserved aquafaba (chickpea water from the can) or regular water
2 tablespoons tahini
2 tablespoons olive oil
1 tablespoon lemon juice plus more, if needed
2 teaspoons minced garlic
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ cup Buffalo sauce plus more, if desired
Salt & pepper to taste

US Customary - Metric

Instructions

Open your can of chickpeas and pour ¼ cup of the water (also called aquafaba) into a cup. Drain the rest of the liquid or reserve it for another use. (See notes)
Pour the drained chickpeas and reserved chickpea water into the bowl of a food processor or blender.
Add the tahini, olive oil, lemon juice, minced garlic, cumin, and paprika.
Blend until a thick paste forms, scraping down the sides of the bowl as needed.
Add the Buffalo sauce, salt, and pepper (adding more of each to suit your taste) and blend again until smooth.
Top with your desired garnishes and serve with fresh sliced veggies or pita if desired.

Notes

You can easily double this recipe to feed a crowd if needed.
If you feel your hummus is too thick, add a little more lemon juice.
One tablespoon of juice is equivalent to about half a medium-sized lemon.
Using hulled tahini and removing chickpea skins will yield a smoother hummus consistency, but it’s not required.
I prefer to use the aquafaba from the can instead of water (like some hummus recipes suggest) for no-waste purposes, but you can use water if you prefer.
You do not need to rinse your chickpeas for this recipe, but you can if you strongly desire to.
Adjust the heat levels by lowering or increasing the amount of Buffalo sauce to make this hummus more or less heat-intense.
You can substitute standard hot sauce for the Buffalo sauce.
Store leftovers tightly covered in the fridge for 3-4 days for best-tasting results.

Nutrition