Take a classic hummus up a notch with flavoured hummus. This spicy buffalo hummus recipe comes together quickly and makes for such a fun and delicious snack that’s sure to disappear fast!
If you’re a buffalo sauce fan and a hummus fan, then have I got the recipe for you…buffalo hummus!
Hubby said it was his favourite hummus to date!
There’s a secret ingredient that I use in this hummus…
The dill really adds something special and I totally recommend using it. It takes the hummus to another (delicious) level and will leave ya wanting to grab more chips and get dunking.
Fan of flavoured hummus? Try this green goddess hummus!
Why This Buffalo Hummus is a Must Try!
- It’s super quick to prepare (even after peeling those chickpeas)
- Dairy free
- Gluten free
- Vegan (if you use a vegan hot sauce)
- Makes for a great make ahead snack
- Can be enjoyed in a bunch of different ways
- Of course, it tastes delicious!
How to Make It
Full details are in the recipe card below, but here are the basics:
- Place peeled, rinsed and drained chickpeas in a food processor.
- Cover and blend for a little bit.
- Stop processor and pour in hot sauce, tahini, lemon juice, olive oil, smoked paprika, dill, black pepper, salt and minced garlic.
- Cover and blend.
- With processor going, drizzle in cold water.
- Pour hummus into a serving dish and garnish, as desired. Then, dig in!
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Ways to Enjoy
- Celery sticks
- Carrot sticks
- Strips of bell pepper
- Slices of cucumber
- As a spread on a sandwich or wrap (like this veggie sandwich)
- Dollop over a rice or quinoa bowl
- With your favourite tortilla chips
More Recipe Tips
If you like more spice, feel free to add a little more hot sauce and maybe even a pinch or two of cayenne powder.
Blue cheese fan (and don’t need this to be vegan)? Mix in a tablespoon or so of crumbled blue cheese. It’s better to start with a little (maybe a tablespoon) and add more if you feel it needs it. Blue cheese (though delicious) can be overpowering. Alternatively, instead of mixing the blue cheese in the hummus, you can garnish with some.
This hummus was garnished with minced chives, but you can use chopped green onion instead.
In lieu of salt, try celery salt.
Store this hummus (covered) in the fridge and enjoy within 3 to 4 days.
More Bean Dips You May Enjoy
- Mediterranean White Bean Dip – With lots of Mediterranean flavours, like cucumber, olives, and bell pepper this white bean dip is super delicious.
- Black Bean Dip – Made in about 10 minutes and garnished with flavourful toppings, like tomato, bell pepper and green onion.
- Classic Hummus – A simple, creamy hummus recipe.
- Red Kidney Bean Dip (from It’s Not Complicated). A unique twist on bean dip using kidney beans. Such a pretty hue too.
Hope you love this spicy hummus recipe as much as we do!
Did you make this buffalo hummus? That’s awesome! Please leave a comment below. Love to hear how you enjoyed it! Many thanks!
- 19 ounce can of chickpeas , rinsed and drained (a 540 millilitre can or about 2 cups)
- ⅓ cup hot sauce (your favourite variety)
- 3 tablespoons tahini
- 2 tablespoons lemon juice (or lime juice)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika (or chipotle powder)
- ½ teaspoon dried dill
- ½ teaspoon black pepper
- ¼ teaspoon salt (or celery salt)
- 1 clove garlic , minced
- 2 to 4 tablespoons cold water (or more for a looser consistency)
Suggested Garnish Options
- chickpeas (to taste)
- chopped celery leaves (to taste)
- minced chives (to taste)
- dried dill (to taste)
- smoked paprika (to taste)
- olive oil (to taste)
- hot sauce (to taste)
Instructions for Making Hummus in Food Processor
- Remove outer skins of chickpeas (if desired) by pinching each chickpea with your thumb and forefinger. You can discard the skins. Alternatively, you can skip this step.
- Place chickpeas in a food processor, along with hot sauce, tahini, lemon juice, olive oil, smoked paprika, dried dill, black pepper, salt and garlic. Cover and blend about 2 to 3 minutes or until combined. If necessary, stop to scrape sides of processor.Note: You can reserve a few chickpeas for garnish, if you like.
- With processor going, drizzle in cold water. Add more, if desired, for a looser consistency. Taste for seasoning and adjust if desired. Garnish with your favourite toppings. Enjoy with chips or veggie sticks. Serves 6 – 8. Nutrition information (estimate only) based on 8 servings.
Instructions for Making Hummus in Blender (even creamier results)
- Remove/discard outer skin of chickpeas. This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.
- Place all ingredients in a high-powered blender (starting with about 2 tablespoons of water) and blend, stopping to scrape sides of blender, as necessary.Note: You can reserve a few chickpeas for garnish, if you like.
- With machine going, slowly add a little more water (a tablespoon at a time), if necessary, and blend until you've reached your desired consistency.
- Pour into serving dish and garnish with your favourite toppings. Enjoy with chips or veggie sticks. Serves 6 – 8. Nutrition information (estimate only) based on 8 servings.
- If you like more spice, feel free to add a little more hot sauce and maybe even a pinch or two of cayenne powder.
- Blue cheese fan (and don’t need this to be vegan)? Mix in a tablespoon or so of crumbled blue cheese. It’s better to start with a little (maybe a tablespoon) and add more if you feel it needs it. Blue cheese (though delicious) can be overpowering. Alternatively, instead of mixing the blue cheese in the hummus, you can garnish with some.
- This hummus was garnished with minced chives, but you can use chopped green onion instead.
- In lieu of salt, try celery salt.
- Store this hummus (covered) in the fridge and enjoy within 3 to 4 days.
- Nutrition information (estimate only) is based on 8 servings and does not include garnish.