A while back I visited my town’s farmer’s market and there was a woman offering samples of Buffalo hummus. It was so good! I didn’t buy any because I had a big old batch of hummus in the fridge at the time. I figured I’d return at a later date and get some. I couldn’t though, because I never saw her at the market again. Bummer. But then again, I am in the habit of making my own hummus, and how hard could Buffalo hummus be to make? It wasn’t hard at all. I basically dumped a bunch of Buffalo sauce into my regular hummus recipe. Oh, and I skipped the lemon juice, because the hot sauce gives this hummus enough of a tang. So, we started the week with Buffalo sauce chili, moved on to (lots!) more chili, and now here we are at more Buffalo sauce. Sorry for the repetition, but I got a bunch of Super Bowl recipe ideas in my head, and I figured it best not to hold off on any of them until next year, because usually when I do that I forget. This is it for sports food for now though. Next week I should be back to switching things up again.
title: “Buffalo Hummus” ShowToc: true date: “2024-09-21” author: “Jose Meadows”
😍 What Makes This Recipe So Good
Football season means it’s time for one of our favorite flavors… buffalo! I love, love, love heat and spice and kick, so buffalo sauce is right up my alley. I’ll put it on just about anything. Buffalo hummus is my current buffalo obsession, combining rich and creamy classic hummus with the hot sauce I love so much for a totally irresistible snack. This dip is naturally vegetarian and vegan (just leave off the blue cheese crumbles), and you can easily make it gluten free – all you have to do is double check your tahini and hot sauce for any gluten-containing additives. Perfect for parties where you might need to accommodate a variety of dietary needs. You can absolutely make buffalo hummus ahead of your event, freeing up a spot on your last-minute to-do list. Just refrigerate it in an airtight container until you’re ready to serve it! To keep the flavor and texture their absolute best, I wouldn’t make it more than 24 hours in advance.
💭 Chef’s Tips
Sensitive to heat? Don’t worry, you’re totally in control here. I recommend 5-6 tablespoons of hot sauce, but you could cut it down to 2-3 and still get a decent buffalo flavor without so much kick. Let the hummus chill in the fridge at least 30 minutes, but closer to an hour if you can. The longer it chills, the more time the flavors have to really meld and develop, and the more amazing your buffalo hummus will be. You can use store-bought hot sauce or buffalo sauce (I did), or you can make your own buffalo sauce at home. Feel free to use a flavored hot sauce to change up the dip a little, especially if you’re making it often. And believe me, you’ll want to make it often.
🔥 More Tasty Buffalo Recipes You’ll Love
Oven-Baked Buffalo Chicken Egg Rolls Buffalo Chicken Sliders Instant Pot Buffalo Chicken Dip Buffalo Chicken Tacos Air Fryer Buffalo Cauliflower Buffalo Chicken Quesadillas
