Creamy Buffalo Hummus: Smooth hummus loaded with spices and creamy blue cheese, perfect for dipping with homemade pita chips or your favorite vegetables.
Print Recipe
4 from 1 vote

Creamy Buffalo Hummus

Smooth hummus loaded with spices and creamy blue cheese, perfect for dipping with homemade pita chips or your favorite vegetables.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 2 cups

Ingredients

  • 1-15 ounce can of chickpeas drained and rinsed, reserve 1/4 cup liquid
  • 1/4 cup tahini
  • 1/4 cup Frank's RedHot buffalo sauce1
  • 1 ounce blue cheese feta or Gorgonzola also work well
  • 2 cloves of garlic
  • 2 Tablespoons freshly squeezed lemon juice this is about one medium lemon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt

Instructions

  • Peel the skins off of all the chickpeas (I found using a strainer for unpeeled chickpeas, a small prep bowl for skins, and a cereal bowl for peeled chickpeas was the easiest way to keep everything separated).2
  • Place all of the ingredients (except the reserved liquid) into your food processor or high speed blender and process until smooth and creamy. Add the reserved chickpea liquid until hummus reaches desired consistency. Taste the hummus and add more buffalo sauce, spices, and/or salt, if desired. If you want your hummus even thinner, add water.
  • Spoon the hummus into a bowl and drizzle with additional buffalo sauce and a sprinkle of blue cheese. Serve with homemade pita chips, fresh vegetables, or even chicken. Store tightly in the refrigerator up to 5 days.

Notes

  1. Add more buffalo sauce if you really like heat.
  2. You may peel the chickpeas in advance to save time. Store peeled chickpeas in an airtight container in the refrigerator up to 2 days.