Buffalo Wing Hummus

By Ann Fulton

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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! 😉


Buffalo Wing Hummus
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.

Yields 3+ cups.
  • 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
  1. Put the garbanzo beans, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, and salt in a food processor.
  2. 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.
  3. 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.
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  1. Mary Lou Keller

    I love the new website Ann! I really love the photos of you and your family. I am going to make this to take to our “book club party” tonight. It looks wonderful!

    Take care!

    1. Ann Post author

      Thank you, Mary Lou! After many months of working and waiting, it’s a thrill to finally launch it. Enjoy the hummus and your book club party–sounds like fun!

  2. Patricia

    I love the balanced flavors in this hummus and that it isn’t overly sour from lemon juice like so many hummus recipes are. The hot sauce and blue cheese make it extra delicious!

  3. Shar

    It was good… but still prefer my classic hummus made with mixture of olive oil, sunflower oil and sesame oil and cumin. I like my hummus to have a slight tang. I tried using extra lemon juice but the BQ sauce made it sweet. Still good but sweeter than classic.

    1. Ann

      Thanks for your feedback, Shar. Like spiciness, level of tang is such a personal thing. I love a classic hummus, too, but prefer the lemon juice not to be too predominant. One other thought…my hummus isn’t sweet per se, so perhaps your barbecue sauce was sweeter than mine?

    1. Ann

      It provides a little extra flavor, but you could certainly make it without, Jana…maybe even add a little extra hot sauce.

  4. Rachel (teacher-chef)

    I spend most of my hummus-eating-time enjoying it with celery, so this is such a perfect combination for me! Love this idea, with my obsession with both hot sauce & hummus, surprised I didn’t come up with it myself – great job, THANKS

  5. Sandy

    I had all the ingredients and made it this afternoon. Love it! The recipe is a keeper and I adore the addition of blue cheese on the top!