Buffalo Hummus Recipe - Not Too Hot Sauce

By Angela Petulla

Buffalo Hummus Recipe

Hummus is one of my favorite snacks, and on my adventure to see what I can spice up, I decided to try creating a buffalo hummus recipe. This creamy hummus has a subtly spicy kick and a zingy flavor, making it an excellent change of pace from your traditional dip.

How to Make Buffalo Hummus

Making this buffalo hummus recipe is quite easy, and you only need a few ingredients. Below is what you will need to get started:

  • Can of chickpeas
  • Baking soda
  • Fresh garlic
  • Salt
  • Lemon juice
  • Tahini
  • Ice cold water
  • Buffalo sauce (of course, we prefer our signature Creamy Buff-alo that's not too hot but full of flavor)

While you could dump the can of chickpeas into a blender and move on, I prefer to boil mine first with a bit of baking soda. I saw this tip online one of the first times I made hummus, and I've stuck with it ever since. According to Bon Appetit, boiling the chickpeas with baking soda raises the overall pH and helps them break down and get extra soft, giving your final result a creamier texture. 

After you've boiled your chickpeas until they're bloated and mushy, run them under cold water to cool them off. From here, the recipe is very straight forward. You just add all of the ingredients to a food processor or blender and mix until smooth. If the mixture is too thick, you can add a bit more ice water to thin it out. You may also need to pause the blending process a few times to scrape the mixture down the sides and towards the blades, but eventually you should get a nice, smooth texture.

After blending, all you have to do is add your fresh buffalo hummus to a serving dish and enjoy!

[[ recipeID=recipe-8lh9v1mnu, title=Buffalo Hummus ]]

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Buffalo Hummus

For a spicy kick to a classic snack, try this buffalo hummus recipe from Not Too Hot Sauce! This hummus has a subtle heat and a creamy texture, making it a great dip for chips, crackers, vegetables, and more.

Servings: 5 servings

Keywords: Buffalo Sauce, Hummus

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins

Ingredients

Instructions

Ingredients

  • 1 can chickpeas (15 ounces), rinsed and drained
  • ½ teaspoon baking soda
  • 2 cloves garlic
  • ½ teaspoon salt
  • 2 tablespoons lemon juice
  • ¼ cup tahini
  • 2 tablespoons ice cold water
  • ¼ cup Creamy Buff-alo Sauce from Not Too Hot Sauce

Instructions

  1. Put the rinsed chickpeas in a pot and cover with a few inches of water. Add the baking soda and bring to a boil. Boil for approximately 20 minutes, until they're soft and the skins are falling off. Run them under cold water to cool them off prior to blending.
  2. Add the boiled and cooled chickpeas to a blender or food processor along with the garlic cloves, salt, lemon juice, tahini, water and Creamy Buff-alo Sauce.
  3. Blend the mixture until smooth. Scrape down the sides and add additional ice water if the mixture is too thick. If you want spicier hummus, add more Creamy Buff-alo until it reaches a heat level you like.
  4. Add the hummus to a serving dish and enjoy!
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