Creamy Buffalo Hummus

Ingredients

• 1-15 ounce (439g) can of chickpeas (drained and rinsed, reserve 1/4 cup liquid)
• 1/4 cup (56g) tahini
• 1/4 cup (57mL) Frank's RedHot buffalo sauce1
• 1 ounce (28g) blue cheese (feta or Gorgonzola also work well)
• 2 cloves of garlic
• 2 Tablespoons freshly squeezed lemon juice (this is about one medium lemon )
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt

Instructions

1. 1

   Peel the skins off of all the chickpeas (I found using a strainer for unpeeled chickpeas, a small prep bowl for skins, and a cereal bowl for peeled chickpeas was the easiest way to keep everything separated).2

2. 2

   Place all of the ingredients (except the reserved liquid) into your food processor or high speed blender and process until smooth and creamy. Add the reserved chickpea liquid until hummus reaches desired consistency. Taste the hummus and add more buffalo sauce, spices, and/or salt, if desired. If you want your hummus even thinner, add water.

3. 3

   Spoon the hummus into a bowl and drizzle with additional buffalo sauce and a sprinkle of blue cheese. Serve with homemade pita chips, fresh vegetables, or even chicken. Store tightly in the refrigerator up to 5 days.