This buffalo hummus recipe is not only creamy and slightly spicy but also filling. It makes for a healthy mid-afternoon snack or appetizer. You’ll be ready to serve this up in a matter of minutes.
My kids love hummus and this twist on a classic is truly no exception. Made with a handful of real, fresh ingredients like chickpeas (aka garbanzo beans), tahini, lemon juice, olive oil, cumin, garlic, paprika, and Frank’s Red Hot Sauce, it comes together in a food processor or blender in a few minutes.
HUMMUS IS FILLING AND NUTRITIOUS- FULL OF PLANT-BASED PROTEIN AND FIBER
Once you make your own homemade hummus you’ll never go back to store-bought.
What Is Hummus?
Originating from the Middle East, hummus is a savory dip, spread, or dish made from cooked, mashed chickpeas mixed with tahini, lemon juice, olive oil, and garlic.
Is Hummus Good For You?
Hummus is considered a healthy food. Chickpeas (also known as garbanzo beans) are full of protein and fiber. Plus they are a good source of iron, magnesium and B vitamins. Tahini, a sesame seed paste, contains mono- and poly-unsaturated (healthy) fats, as well as protein and fiber. And the addition of olive oil adds more heart-healthy fats.
Hummus is also naturally gluten, nut, and dairy-free which is good for those with any known allergies. Overall, hummus is rich in nutrients, proteins, fiber, and healthy fats that will leave you filling full.
Fresh Vs Canned Chickpeas
You can use dried chickpeas and soak them before adding them to the blender. However, for ease, I usually use canned beans. Plus, the final flavor in my opinion is the same. Canned beans are a convenient and quick way to add protein and fiber to your diet.
Do you need to rinse the canned garbanzo beans? No. It’s best to keep the liquid found in canned garbanzo beans (chickpeas). You’ll want to drain the beans in a mesh strainer over a bowl to collect the liquid. This liquid, known as aquafaba, contains nutrients from the chickpeas. Plus, it’s a great way to add additional liquid back into the hummus to create a thinner consistency.
How To Make This Buffalo Hummus Recipe
I love making homemade hummus and find that it’s much tastier than store-bought. Plus, my kids love snacking on it which is always a win. For this buffalo hummus recipe, you’ll use Frank’s original RedHot sauce to give it an extra kick of spice and flavor. Here’s how to make it:
1. Drain and save the liquid from the chickpeas (garbanzo beans). You’ll want to keep the liquid to use a little later. If you forget, no worries just use water.
2. Add chickpeas, tahini. lemon juice, olive oil, cumin, paprika, roughly minced garlic, salt, aquafaba (liquid from drained chickpeas) and Frank’s RedHot Sauce to a food processor or blender.
3. Process on high for about 30 seconds until creamy and smooth. You may need to scrape the sides and bottom and process again for a few more seconds. Too thick? Add a tablespoon more of aquafaba (or water).
4. Taste and adjust. Give the hummus a quick taste. If you’d like it spicier, add a tablespoon or two more of Frank’s Red Hot sauce. If you like garlic like me, I sometimes add another clove at this point too. You can also add additional salt and pepper to taste. Process for a few more seconds.
5. Serve and enjoy. Place a few heaping spoonfuls on a plate or in a bowl. Using the back of your spoon make a big swish on the top to smooth it down and create a depression. This allows you to add a drizzle of olive oil. You can also sprinkle on some paprika, add a few drops of red hot sauce, and/or fresh parsley.
What To Eat With This Hummus Recipe
Hummus pairs well with a variety of produce. Besides serving with a side of pita chips or pita bread, consider sliced carrots, cauliflower, broccoli, jicama, bell peppers, cucumbers etc. You can also add hummus to a veggie sandwich or on top of a burger.
Can You Freeze Hummus?
Yes. Hummus when stored properly in an airtight container can keep up to 4 months in the freezer. Thaw in the fridge the day before you plan to use it. You can also store hummus in the fridge for up to 5 days if properly stored.
Looking For Other Healthy Dip Recipes?
Give these other healthy dips a try for get-togethers or as a side snack:
- Edamame Guacamole Recipe [Fresh, Easy, & Homemade]
- Easy Tzatziki Sauce Recipe
- Roasted Red Pepper Dip (Deliciously Tangy)
- Greek Roasted Eggplant Dip (Flavorful and Plant-Based)
Buffalo Hummus Recipe
- 1 15-ounce can of garbanzo beans (chickpeas) Drain in a mesh strainer over a bowl to reserve the liquid (also known as aquafaba)
- 1 lemon, juiced (About 2 tablespoons of lemon juice)
- 2 tablespoons tahini
- 2-4 tablespoons Frank's Red Hot Sauce
- 1 tablespoon olive oil
- 1 tablespoon aquafaba, reserved liquid from canned garbanzo beans (If you forget to reserve, no worries, you can use water instead)
- 1-2 cloves of garlic, roughly minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/4 teaspoon sea salt (I use the brand Redmond's Real Salt)
- Pepper to taste
- olive oil
- fresh parsley
- Frank's Red Hot Sauce
- In a food processor or blender, add all of the ingredients. Process on high for 30 seconds. Scrape the sides and bottom of the bowl and process for a few more seconds.
- Taste and make any adjustments. If you'd like it spicier, add a tablespoon or more of Frank's Red Hot Sauce. If it's too thick, you can add more reserved liquid from the drained garbanzo beans about a tablespoon at a time. Add additional salt and pepper to taste. Process for a few more seconds to blend everything together.
- Serve on a plate or bowl with a side of vegetables like carrots, cucumbers, celery, jicama, bell peppers, cauliflower, broccoli, radishes etc. or with pita bread and pita chips.
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