It’s no secret that I am obsessed with anything that contains Buffalo sauce. Maybe it’s because I’m from Buffalo & grew up eating the stuff, or maybe it’s because it’s the best condiment ever ever ever… but regardless I’m head over heels for it. I’m on a mission to make as many recipes including Buffalo sauce as possible now, because I 10/10 want it in every meal.
This Buffalo Hummus is so creamy & delicious, and has a bold kick from the hot sauce. This recipe is great because you can 100% adjust the amount of buffalo sauce to your liking, and it makes an amazing condiment on a sandwich instead of using something like mayo for a bit healthier topping!
Making this hummus couldn’t be simpler, and if you have a stocked vegan pantry / kitchen, you probably have most (if not all) of these ingredients already lying around! First in your food processor, add your garlic & pulse until its minced. This just helps it more evenly incorporate into the hummus once you add the other ingredients. Then you can add your chickpeas, salt, tahini, lemon juice, franks red hot sauce, cayenne, smoked paprika, & white pepper. Basically you just turn the processor on and scrape down the sides every so often, until you reach your desired consistency of hummus! I like mine very smooth, and also spicy, so I add a lot of hot sauce to thin it out- but you can easily add some water or chickpea liquid from the can to thin it out more as well if you don’t want it really spicy!
And that’s it! I told you… super easy. Takes about 5-10 minutes to make, theres really no prep, and it’ll last in your fridge for about a week (if you can make it last that long, haha)! I like to top mine with extra frank’s red hot & some celery leaves, and serve it with rainbow baby carrots, celery sticks, and toasted pita. It’s seriously the perfect dip, sandwich spread, etc. and I can’t wait for y’all to be just as obsessed as I am!
As always, I love seeing your recreations of my dishes, so make sure to tag me in photos on Instagram @plvntfood or #plvntfood so I can like & share them! Love y’all with all of my cold, little heart.
This creamy hummus mixed with buffalo sauce is the perfect dip for veggies & toasted pita, or is great smeared on a sandwich. Trust me, once you make this you’ll be craving it non-stop!
- 4 cloves of garlic
- 2 cups canned chickpeas *rinsed & drained (and peeled if you are able too!)
- 1 1/2 tsp sea salt
- 1/3 cup tahini
- 6 tbsp fresh lemon juice
- 5-6 tbsp franks red hot sauce *can adjust amount to taste, but you’ll need at least 2 tbsp just as the liquid for the hummus
- 1/2 tsp ground cayenne
- 1/2 tsp smoked paprika
- 1/2 tsp white pepper
- baby carrots *optional
- celery sticks *optional
- celery leaves *optional
- toasted pita *optional
Turn on the food processor & process the garlic until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is pureed to your desired texture.
Taste, for seasoning, and serve chilled or at room temperature- with baby carrots, celery sticks, and toasted pita for dipping. Optionally you can top it with more franks red hot & some celery leaves.