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.

Ingredients

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.