Buffalo hummus is a creamy dip made from scratch in 10 minutes or less and it combines the delicious flavor of buffalo sauce in everyone’s favorite, thick chickpea hummus. It’s the perfect appetizer for parties and game days!
The addition of hot sauce is just one of many flavors that pair well with hummus. Roasted Red Pepper Hummus and Avocado Hummus are two other hummus recipes that are loaded with delicious flavors but are so quick and easy to make it’s almost a sin not to make them all!
Table of contents
Homemade Hummus with Buffalo Sauce
I’ve taken two of my favorite versatile flavors, hummus and buffalo sauce, and combined them into the perfect dip that you have to try the next time you’re craving something savory and spicy. The buffalo flavor gives the hummus a tangy kick while the hummus gives the buffalo sauce a thick, creamy texture. It’s addictive!
Having an easy meatless appetizer to turn to is great for any vegan or vegetarian guests at your game day parties. If I make more than enough, I’ll portion it out and put it in smaller portable containers so I can take it to go as a healthy snack throughout the week. Give me a side of pita chips, pita bread, or an entire veggie platter, and I’m good!
Why this recipe works
- Quick and easy delicious dip that comes together in 10 minutes. You can’t ask for more!
- Always a hit at parties, whether as the main appetizer or as part of a party platter or charcuterie board, everyone loves it.
- It’s healthy, loaded with protein and fiber, and naturally dairy-free, gluten-free, vegetarian, and vegan.
- It’s a versatile dip that can be customized to your tastes, with a few additional ingredients if you like. You can also use it as not just a dip, but a sandwich spread too!
- Chickpeas – If you’re concerned about sodium, you can opt for low sodium can of chickpeas. If you happen to make your own from dried chickpeas, keep some of the liquid. Otherwise, any can of chickpeas / garbanzo beans you have on hand will work.
- Liquid from the can of chickpeas (about ¼ cup) – This will help thin out the texture a bit.
- Buffalo sauce – You can use what you’ve got. I love using Frank’s Red Hot sauce for its flavor.
- Tahini – Made from puréed sesame seeds that are found in many types of hummus. It gives it a lovely nutty flavor.
- Olive oil – Along with the liquid from the chickpeas, it’s also used to thin out the dip, add a creaminess to the consistency and combine everything.
- Lemon Juice – A citrusy, sour, zesty addition to the earthy dip which will only enhance the vinegar aspect of the hot sauce, to make it stand out!
- Paprika & salt– A simple seasoning of paprika and salt is all you need.
How to Make this Recipe
This amazing dip will come together in just 10 minutes or less, with 3 simple steps.
Step 1: Reserve ¼ cup of liquid from the open can of chickpeas and then drain and rinse them into a colander.
Step 2: Add the chickpeas into a food processor (or blender) followed by the chickpea liquid.
Step 3: Toss in remaining ingredients and blend on high until desired consistency. This should take about 3-4 minutes, stopping occasionally to scrape down the sides.
Enjoy with your favorite snacks like pretzels, tortilla chips, crackers, and veggies!
- Use smoked paprika instead of regular for a bit of a smokier element. You could also throw in some cumin if you’d like.
- If you prefer garlicky hummus, add some fresh garlic or garlic powder into the blender. You’ll love the garlicky addition which adds a whole other layer.
- If you’re unsure of the spice level, start with a smaller amount and work your way up. Taste as you go and then decide how much is the perfect amount.
- You can use whatever hot sauce you’d like, keep in mind Buffalo sauce has not only the heat but amazing flavor as well.
- Top with additional buffalo sauce, or tangy blue cheese dressing, or cooling ranch dressing.
- Finish it off with blue cheese crumbles, roasted red peppers, or feta for garnish.
- Sprinkle some extra paprika or even cayenne pepper before serving.
Keep any extra dip you’ve made in an airtight container in the fridge. It will stay fresh for up to 5 days (a little longer if you’re lucky) so you can take it to work all week for a protein-packed snack.
I love putting together a casual platter with an assortment of items to dip. Pita chips, pita bread, Naan, crackers, raw veggies, you name it.
It’s also amazing as a spread on a sandwich, or in a wrap. A Mediterranean wrap, perhaps a gyro or souvlaki or you could enjoy it in a buffalo chicken wrap!
Some people like to thin it out a bit more and use it as a creamy dressing on salads.
- 30 oz chickpeas save ¼ cup of juice
- ¼ cup juice from chickpea can
- ¼ cup buffalo sauce like Frank’s Red Hot
- ¼ cup tahini
- 2 Tablespoons olive oil
- 1 Tablespoon lemon juice ½ a lemon
- ½ teaspoon paprika
- ½ teaspoon salt
- After opening chickpea cans, pour ¼ cup of the liquid into a measuring cup.
- Then pour the contents of both cans into a colander and drain remaining liquid
- Add the chickpeas into a food processor(or blender)
- Pour in the reserved liquid, buffalo sauce, tahini, olive oil, salt, paprika, and lemon juice.
- Blend on high until desired smoothness, stopping to scrap down the sides several times. (approximately 3-4 minutes).
- Serve and enjoy with fresh vegetables, pretzels and/or crackers!