Buffalo Hummus

1. 1

   To begin, drain the can of chickpeas, reserving 1 or 2 tablespoons of the liquid.

2. 2

   In a food processor (I use my precious mini one) add chickpeas and garlic.

3. 3

   Pulse a few times to break everything up a little.

4. 4

   Next, add your oils, 1 tablespoon of the chickpea liquid, hot sauce, lemon juice, paprika and garlic salt.

5. 5

   Then chop on full speed, making sure everything is blending together.

6. 6

   I rotated chop and grind a few times to switch up the direction of the blade to ensure the chickpeas were smoothing out a little.

7. 7

   Adjust seasoning to your taste buds.

8. 8

   I played around with the paprika and garlic salt, and probably added another tablespoon of hot sauce to make sure we got the heatso use the recipe above as a starting point and adjust.

9. 9

   If its too thick, add a little more of the chickpea liquid or oil/hot sauce.

10. 10

    Scoop into a serving dish leaving a shallow well in the center.

11. 11

    Add blue cheese crumbles.

12. 12

    Refrigerate at least 30 minutes before serving with pita chips, pretzel crisps, veggies (I recommend celery), etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.