For those of us who love some spice, this Creamy Buffalo Hummus is the perfect easy dip for all occasions. Rich, spicy, and healthy this recipe will blow your mind. Seriously, I recommend double-batching this because it’ll be devoured in no time at all – it’s that good. One of the easiest ways to switch it up from the classic hummus, you only need a handful of ingredients and 10 minutes to make this.
This Buffalo Hummus is smooth, satisfying, and has a decent kick of spice that is so delicious. It’s great as a dip or spread and can be used in a variety of ways, just like regular hummus. On paper it’s a really simple recipe, but the flavor is complex and balanced. This recipe is a no-brainer if you want more flavor in your hummus or want a healthier way to enjoy a buffalo dip.
Ingredients you'll need to make Buffalo Hummus:
- Chickpeas – Canned or dry both work for this recipe. If using canned, make sure to drain the liquid (keep this and use for a recipe that calls for aquafaba!) then rinse thoroughly. To use dry chickpeas, let them soak in water overnight then cook in water and a bit of baking soda (the baking soda helps soften the chickpeas!). Drain and rinse the chickpeas once soft, then they’re ready to use!
- Buffalo hot sauce – This is a hot sauce made of cayenne peppers, use your favorite one for the most ideal flavor. Note, don’t use “Buffalo sauce” that has butter or other sweeteners because it’s not the same! For this recipe we only want the hot sauce, so choose a basic cayenne pepper hot sauce for best results.
- Tahini – Essential to any hummus, I recommend picking a good quality tahini for the best flavor. Also, make sure to stir your tahini well before using because the natural oils can separate.
- Agave
- Roasted garlic – This is the best addition to really kick your hummus up a notch, whether making this recipe or any other hummus. It imparts a smoky and slightly sweet taste which also pairs extremely well with buffalo hot sauce.
- Salt
- White pepper
- Cayenne pepper – This is just to garnish, but if you can handle the heat feel free to add some to taste to the actual hummus.
Notes:
Why should you make hummus instead of buying it?
Simply put, nothing compares to homemade hummus. The flavor and creaminess isn’t even in the same realm as store-bought hummus. Plus, you can make it for way cheaper and avoid excess packaging if trying to be more zero-waste.
Can you make hummus without a food processor?
Yes! A food processor or good blender are the easiest and fastest ways to make hummus, but those aren’t necessary. Traditionally, hummus was made with a mortar and pestle to hand grind the ingredients and is still a great way to make it today sans a food processor. Alternatively, using a potato masher also works but may not be as creamy as other methods.
How do you roast garlic?
To roast garlic, chop the tops off and place in a ramekin. Drizzle oil on top then cover with a lid (or another ramekin) and bake at 375℉ for about 45 minutes. You’ll know the garlic is ready when it’s a caramel color and is fragrant. Squeeze the garlic out of the skin and you’re good to go!
Because roasting garlic every time I want to use it can get annoying, I recommend prepping ahead of time. Here are some great tips on how to properly store roasted garlic as well as a quick stove-top method that I recommend checking out. Doing so keeps this recipe quick without sacrificing depth of flavor.
How do you make hummus smooth?
I always find that the longer you blend, the smoother it will be. Having enough liquid and tahini also ensures your hummus has the best consistency. Adjust the amount of hot sauce or incrementally add some water while blending if your hummus isn’t turning out how you’d like.
What’s the best way to eat hummus?
Hummus is best eaten when it’s not cold! In my opinion, nothing compares to fresh hummus, so it’s best eaten right away. But you can also reheat it slightly or use on a warm dish if you’re using leftover hummus. This recipe is still amazing after it has been in the fridge but I will say eating it when it isn’t ice cold is preferable.
What should you eat with hummus?
Hummus is great as an appetizer or snack but there are so many ways beyond that to eat hummus! I love using hummus on sandwiches, wraps, and in nourish bowls. Otherwise, this dip is amazing with roasted vegetables, fresh vegetables, pita or naan, crackers, and more.
Creamy Buffalo Hummus
Ingredients
- 1¾ c chickpeas
- ¼ c Buffalo hot sauce
- ¼ c tahini
- ½ tbsp agave
- 5 cloves roasted garlic
- ½ tsp salt
- ½ tsp ground white pepper
- ground cayenne pepper to garnish
Instructions
- Place all ingredients in a food processor fitted with a blade and blend until smooth, about 5 minutes.
- Put the hummus into a bowl and garnish with a generous sprinkle of cayenne pepper, then enjoy!