Buffalo Chickpea Hummus

Hummus, I'm just not that into you. Simply stated, I just think you’re kind of “eh.”

The various store bought types I've tried don't really do it for me. However, I've made hummus at home (so fresh), and that I can be into. I like being able to adjust the flavors to be lemon forward, maybe a little garlicky, or in this case, buffalo flavored. 

On my mind these days is the upcoming Superbowl and how basically I eat everything buffalo during the game...buffalo wings, buffalo chicken dip, or maybe these mini buffalo chicken tacos.

The thing is, those foods are so rich, decadent, and creamy (you're all like, "what are you getting at, Jackie???"). A rich and decadent and creamy thing just isn't a good thing all the time (sorry, it’s the truth 🙄). So, I wanted to come up with an option for guests that has the flavor of the game day treat, yet is figure friendly (don’t worry friends, I’ll still have the other stuff, too!). This buffalo chickpea hummus does the trick, hope you try and enjoy it!

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Buffalo Chickpea Hummus

Shopping List

  • 1, 15 ounce can of garbanzo beans, or chickpeas
  • 1/4 cup of sunflower oil, or another neutral tasting oil such as grapeseed
  • 1/4 cup of Franks Hot Sauce
  • 1/8 teaspoon of crushed bay leaves
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoons freshly squeezed lemon juice (tip: slice 1" off the lemon and squeeze the 1" portion)
  • 1 large or 2 small/medium garlic cloves

Method

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In a food processor or vitamix, combine the chickpeas, zest, lemon juice, hot sauce, and garlic until combined. Then slowly add in the olive oil and purée until desired consistency. Typically silky smooth (I wanted a little texture, so left it on the less smooth side). Serve with an assortment of vegetables such as celery sticks, carrots, pepper slices, cucumber, and grape tomatoes or crackers of your choosing.

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