No Meat Athlete Buffalo Hummus
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Matt’s note: Of all the foods I missed when I went vegetarian, buffalo chicken was number one. It wasn’t so much the chicken I craved as the tangy, burn-your-lips spiciness of buffalo sauce. For a while, I just bought bottles of it and put it on anything and everything, but because most buffalo sauce is made with butter, that stopped working once I went vegan. Fortunately my sister Christine came up with this variation, which combines my favorite flavor with one of the foods I eat most often (hummus). Booyah. As with other hummus recipes, substitute the liquid from the can of chickpeas if you wish to avoid oil.
Yield
2 cups
Prep Time
15 Minutes
Cook time
0 Minutes
Total Time
15 Minutes
Ingredients:
- 1 can (15-ounces or 440 g) or 1 1/2 cups (246 g) cooked chickpeas, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt (I used 1/2 teaspoon fine grain sea salt – AL)
- 2 cloves garlic
- 2 tablespoons (30 g) tahini
- 1 tablespoon (15 ml) hot sauce (I used Frank’s Hot Sauce – AL)
- 1 tablespoon (15 ml) lemon juice
- 1/2 cup (90 g) jarred roasted red pepper
- 2 tablespoons (28 ml) olive oil or liquid from can (I used water- AL)
- Cayenne pepper, to taste, for serving
Directions:
- Combine all the ingredients except the oil (or water) and cayenne. in a food processor. Pulse a few times to combine and then scrape down the sides. With the motor running, stream in the oil (or water) through the feed tube.
- Continue to run the motor until you reach the desired consistency; I like to let it for for 5 minutes to get it really smooth.
- Add more salt, lemon juice, or hot sauce, to taste, and then sprinkle with cayenne pepper before serving. Angela’s note: I also sprinkled it with cumin, smoked paprika, and more hot sauce.