Buffalo Wing Hummus
Depending on one’s perspective, the lure of Super Bowl Sunday might be the good eats, funny commercials, big-name halftime show or, of course, the football! Whether you are in it for the action between the goal posts or the general game day revelries, a few choice munchies will set the stage for a spirited evening and pair well with the requisite bowl of chili.
In the last month or so, I have been on a hot sauce kick–specifically, a buffalo sauce kick. Some of my favorite creations involving this popular condiment included a buffalo chicken pizza, a hearty dinner salad incorporating chicken and a bag of broccoli slaw, and a spicy spin on a classic dip. I thought this recipe would be especially fitting as we approach game day.
Buffalo Wing Hummus skips the chicken but enlivens a dip traditionally associated with Middle Eastern flavors. As an added bonus, this appetizer is high in protein and low in fat, allowing a little extra room for the typical fare that we are sure to devour while watching the commercials–I mean the game!
Along with the other serving options, a sprinkle of crumbled blue cheese and a side of celery complete the buffalo wing theme in this newfangled dip.
- 2 (15.5-ounce) cans garbanzo beans (chick peas), rinsed and well drained with 1/2 cup liquid reserved
- 2 cloves garlic, minced
- 1/4 cup tahini (sesame seed paste; available in the international aisle of the grocery store)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon paprika
- 2 tablespoons barbecue sauce
- 2 to 3 tablespoons cayenne hot sauce (such as Frank’s Hot Sauce; see notes)
- 1 teaspoon kosher salt
- Garnishes: Crumbled blue cheese and extra hot sauce for drizzling overtop.
- For serving: tortilla chips or pita chips, celery sticks, and/or crudités of choice
- Put the garbanzo beans, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, and salt in a food processor.
- Puree the ingredients, stopping to scrape down the sides as needed and slowly drizzling the reserved liquid through the feed tube, until the mixture is smooth and creamy.
- Transfer the hummus to a bowl, top with blue cheese and a drizzle of hot sauce, and serve with chips, celery, and additional veggies of choice.
I use Frank’s Original Cayenne Pepper Sauce, which can be found in the condiment aisle of the grocery store. For those with a low threshold for spice, two tablespoons will add flavor but very little kick. If you prefer more zing, start with three tablespoons, adding more according to preference.
Leftovers will keep, covered in the fridge, for a week to 10 days and are a healthy, hearty addition to your favorite turkey or veggie sandwich. When served with vegetable dippers of choice, the hummus makes a delicious, high protein lunch all by itself.