Friday, February 15, 2013

Vegan Buffalo Hummus:

If any of you  have ever had buffalo chicken dip before going vegan, this buffalo hummus is pretty close to it. It's so delicious, and you can put it on anything. So far, I've eaten it off of the spoon and in a wrap. I think this would also be good in a burrito or enchilada....the possibilities are pretty much endless. It's such a comfort that I have extra in my fridge right now.

Because buffalo is such a subjective flavor with respect to how much spice different people like, add the minimum amount in the recipe, and add more to taste after you've blended everything together. I served mine with a side of arugula, lentil sprouts, and cherry tomatoes with a lemon and orange vinaigrette.


1  (1 lb. 13. oz.) can chickpeas, drained and rinsed
1 to 2 tbsp. olive oil
1 tsp. tahini (optional)
2 to 3 tbsp. hot sauce (to taste)
1/4 tsp. salt (or more, to taste)
1/4 tsp. garlic powder
Dash of cayenne pepper
Dash of chili powder
Dash of paprika

Serves 6.
Total Cook Time: 5 to 10 minutes. 


Add all of the ingredients to your food processor. Pulse until smooth, scraping down the sides as necessary. Once the mixture is smooth, taste to see if you need any more salt, hot sauce, etc. If so, add whatever ingredients you need, and then pulse a few more times to incorporate all of the flavors together. Enjoy on just about anything.


Leave some's always appreciated! ♡♡♡

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