Buffalo Hummus is an easy and healthy zesty snack or appetizer that will be the hit of any party. You will love the buffalo flavor in this vegan hummus recipe that comes together with just a few ingredients.
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There was a time when I declared my Addicting Garlic Hummus recipe to be the best hummus anyone could ever make at home.
And then I made this buffalo hummus and as I watched the angels weeping after they sampled it, I knew there was a new favorite in town.
You can serve this amazing vegan hummus with veggies, pita chips/bread, or even as the spread in a delicious sandwich. Much like the tears those angels shed in my kitchen, the possibilities for this buffalo hummus are endless.
What Ingredients Are in Buffalo Hummus?
- Chickpeas/garbanzo beans
- Buffalo Sauce (I used Tessemae’s Mild Buffalo)
- Garlic
- Lemon juice
- Olive oil
- Spices – sumac*, smoked paprika, dried parsley (optional)
If you can’t find sumac, dial up the smoked paprika a bit, and put a pinch of cayenne pepper.
If you don’t like a pungent garlic flavor, try using roasted garlic instead. This post on Instant Pot Roasted Garlic will walk you through how to make roasted garlic in your pressure cooker, but it also contains conventional roasting instructions. You can also make roasted garlic in the air fryer.
No Instant Pot? It’s cool; I got your back.
Psst! Use some of that leftover buffalo sauce to make Air Fryer Buffalo Cauliflower, Mac and Cheese Egg Rolls With Buffalo Ranch, and Buffalo Chicken Fries. I promise you’ll love me forever.
Where is Tahini in the Grocery Store?
In most stores, you’ll find tahini with the peanut and other jars of nut butter.
How to Make Smooth Hummus
The true secret to smooth hummus is a bit of patience and the right machine.
For years I used my food processor and it made great hummus! But when I upgraded to a Vitamix, my hummus dreams were made.
It is an expensive machine, so if it isn’t in your budget, don’t fret. I’m about to drop a hummus bomb on you that will result in the smoothest hummus you’ve ever had, regardless of your machinery. Ready?
Blend that ish hot.
Yep! Whether you’re using a food processor, fancy pants blender, or a $19 clearance blender, preheating the chickpeas will give you amazingly smooth results.
How to Make Buffalo Hummus
*A detailed and printable recipe card is available at the bottom of the post
Drain the chickpeas, reserving the liquid.
Combine your chickpeas, garlic, tahini, lemon juice, and salt on high for 1 minute in your blender or food processor. Pause to scrape the sides and adding a bit of the chickpea liquid if needed.
Add the buffalo sauce, 1 tsp of olive oil, smoked paprika, and sumac. Blend until smooth, adding the other tsp of olive oil if needed.
Taste and add additional buffalo sauce as desired. Pro tip: only add the buffalo sauce 1/4 cup at a time. You can always add MORE but it’s hard to save the buffalo hummus if it becomes too spicy.
Drizzle a little buffalo sauce on top and sprinkle with dried or fresh parsley if you desire. I love serving this buffalo hummus with a side of Baked Pita Chips. It’s also amazing to spice up these Roasted Cauliflower Hummus Bowls.
Pro Tips/Recipe Notes
- If you cook chickpeas from scratch, make a huge batch and freeze extras in canning jars. It is one of the items on both my Pantry Essentials and Freezer Essentials lists.
- I made a bunch in my Instant Pot and then used a quart jar (32 oz) full of chickpeas in lieu of two cans of storebought. It’s more affordable and tastes better! Just make sure you freeze the chickpeas with some of their cooking liquid. For safety tips with freezing in canning jars, check out this post on Canning Supplies.
- Freeze leftover hummus in small portions for quick premade snacks. I love these 1-cup sized Souper Cubes.
More Healthy Appetizer Recipes Like This:
Buffalo Hummus WEIGHT WATCHERS POINTS
One serving of Buffalo Hummus has 1 WW Freestyle SmartPoints.
Buffalo Hummus
Ingredients
- 2 cans garbanzo beans 2 14 oz cans
- 3 cloves garlic
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tsp kosher salt
- 2 tsp olive oil
- 1/2 cup buffalo sauce + more to taste
- 1/8 tsp smoked paprika
- 1/8 tsp sumac
Instructions
- Drain the chickpeas, reserving the liquid.2 cans garbanzo beans
- Combine chickpeas, garlic, tahini, lemon juice, and salt on high for 1 minute in your blender or food processor. Pause to scrape the sides and adding a bit of the chickpea liquid if needed.2 cans garbanzo beans, 3 cloves garlic, 1/4 cup tahini, 2 tbsp lemon juice, 1 tsp kosher salt
- Add the buffalo sauce, olive oil, and smoked paprika, and sumac. Blend until smooth.2 tsp olive oil, 1/2 cup buffalo sauce, 1/8 tsp smoked paprika, 1/8 tsp sumac
- Drizzle a little buffalo sauce on top and sprinkle with dried or fresh parsley if you desire.
Notes
- Taste and add additional buffalo sauce as desired. Pro tip: only add the buffalo sauce 1/4 cup at a time. You can always add MORE but it’s hard to save the buffalo hummus if it becomes too spicy.
- If you can’t find sumac, dial up the smoked paprika a bit, and put a pinch of cayenne pepper
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This buffalo hummus takes hummus to a whole new level! Great with veggies as dippers, toasted bread or pita! It is simple to make, you can adjust seasonings to make it as spicy as you like.
This is a keeper in our household!
Spicy hummus for life Alison!!
The buffalo hummus checked all my yummy snack boxes! Salty, spicy, and healthy! Every time I opened the fridge to eat more, I realized my husband had eaten some of it. It was a race to finish the batch!Â
Yay!! So glad you all liked it, Martha. Thanks for taking the time to leave a comment. 🙂
I love a spicy hummus, and this one totally exceeded my expectations. I’ve never made hummus in my vitamix before – do you need to use the tamper thingy (because I lost mine, don’t ask) or does it blend up pretty well without it?
I almost never use my tamper for anything! The hummus definitely didn’t need it.