If you know me, you know I love everything saucy, spicy, and experimenting with flavours so of course it makes sense to create a saucy dip for my veggies. Friday nights are date night and the with the state of everything that is going on right now we often like to do our dates “In”, meaning we set up the back yard as if it was a patio at a pub. We create a food board, I call it a food board because it’s not technically a charcuterie board loaded with meats and cheeses but it is still loaded with delicious foods such as this amazing hummus. We add in homemade Super Seed Crackers with this hummus, veggies, fruits, vegan dairy-free nut cheese, roasted nuts and chickpeas as well as a few other goodies.
As you know I have been working hard to stay fit and eat really healthy during quarantine life. It got so much easier after the first month was done and I started to see some amazing results in my energy levels, and inches and pounds lost. I know first hand what it feels like to eat really well during the week and then splurge on the weekend, this can really set you back on your health and weight loss goals. I get the weekends are fun and you still want to enjoy eating, so I wanted to share this really delish hummus that you can serve up with veggies for the ultimate snack. If weight loss is not your goal you can still enjoy this app with homemade pita chips, crackers, pretzels or your favourite dipper.
It’s not at all difficult either, that is the goal of most of my recipes is to make healthy eating simple, fun and delicious. This dish is cream, yummy and bursting with flavour.
Homemade Buffalo Hummus
Prep Time: 10 minutes
2 ¼ cups cooked chickpeas (1 16oz. can chickpeas)
4 gloves garlic, minced
¼ cup tahini
3 tablespoons lemon juice, freshly squeezed
2 tablespoons olive oil
3 tablespoons franks buffalo wing sauce (or make your own see recipe tip below)
5-6 tablespoons water
½ teaspoon paprika
½ teaspoon chili powder
½-1 teaspoon salt
1. Rinse and drain chickpeas, pat dry to remove extra water. Place in large food processor. Add minced garlic, tahini, lemon juice, olive oil, water, buffalo sauce, paprika and salt.
2. Process until smooth, around 1-3 minutes scraping down sides as needed. I start with 5 tablespoons of water and can slowly add more water to get desired consistency. If you want it spicier you could add more buffalo sauce instead of water.
3. Store in container in fridge for up to 1 week or serve fresh in serving bowl topped with buffalo sauce drizzled on top.
Recipe notes – recipe tastes better with cooked chickpeas instead of canned but both work. Hummus is creamier if you remove the skins from each chickpea, I typically skip this step because I find it tastes amazing both ways and this is less time consuming.
Homemade Buffalo Sauce – In small pot melt 2 tablespoons vegan butter with 1/2 cup Franks Red Hot Sauce stir until well combined. Use what you need in hummus and the rest can be saved to sauce up dressings, or to coat your vegan or Turkey meatballs.
If you know a friend who would enjoy this recipe I would so appreciate you sharing this recipe with them. If you make the Buffalo Hummus I would love to know what you think in comments below or DM me on the socials @pam_rocca.
Stay nourished and eat well friends,