If there are two things that go over well at gatherings, it’s hummus and anything flavored with buffalo sauce. I’m bringing those two tastes together in this buffalo hummus recipe.
Everyone’s favorite bean dip gets a jolt of hot sauce. Then it’s topped with vegan blue cheese dressing for a cooling touch. Vegan & gluten-free.
Buffalo flavored dishes are always a hit at parties or game day.
A kick of heat and fat plus the creamy cool reprieve from dressing is a winner every time.
And of course, everyone loves hummus.
Those two popular tastes come together in this delicious dip.
It’s made with a few hummus essentials. Chickpeas, tahini, and garlic.
Then it gets the bonus of hot sauce and cayenne for a kick of heat.
(I leave out the lemon juice that’s in traditional hummus. Because the vinegar in the hot sauce has enough acid without adding more.)
Finish it with a drizzle of vegan blue cheese dressing for a lovely finish that tempers the spice.
It doesn’t take much longer to make than your standard homemade hummus. But it has some real party appeal that will go over well at your next gathering.
Here are the ingredients you will need for buffalo hummus recipe.
Chickpeas: Also known as garbanzo beans, you can use canned chickpeas that have been drained. (Save the liquid from the can. You’ll need it for the recipe.)
Or use homemade chickpeas, cooked from scratch. (Again, you’ll want to use some of the cooking liquid for the recipe.)
Hot sauce: For the most buffalo-like flavor, I recommend Frank’s RedHot Sauce. It’s available at most mainstream grocery stores, Target, and Walmart.
Garlic: Freshly minced is best. But if you’d prefer, you can replace it with ¼ teaspoon of garlic powder.
Cayenne pepper: The hot sauce gets pretty mild once it’s mixed with the other ingredients. A little cayenne brings the heat back up.
This ingredient is optional, but recommended.
Vegan blue cheese dressing: A topping of homemade vegan blue cheese dressing really sells the buffalo experience.
Cilantro or chives: This optional garnish adds a colorful pop of green.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Put the following in a food processor:
- Hot sauce
- Minced garlic
- Cayenne pepper
Blend until smooth.
In a separate bowl, make the vegan blue cheese dressing recipe.
Transfer hummus to a bowl.
Top it with:
- Splashes of hot sauce
- A few whole chickpeas
- A couple spoonfuls of vegan blue cheese dressing
- A smattering of chopped cilantro, parsley, or chives for optional garnish
Put the remaining dressing to the side in its own separate bowl.
That way people can add their own to their serving, even after the first layer disappears off the buffalo hummus.
What if the hummus is too dry?
When it comes to chickpeas, moisture varies.
If you cook chickpeas from scratch, they may be more or less done every time you make them.
Chickpeas that are on the harder side will need more moisture added for a creamy hummus. Chickpeas that are more “done,” will need less or none.
Even canned varieties vary in the softness of their chickpeas.
So if your hummus isn’t getting smooth enough or seems too dry, add a Tablespoon or two of liquid.
For the liquid, I recommend aquafaba (the liquid from a can of chickpeas), water, or extra virgin olive oil.
Or you can do a combination of those things!
Make it your own
Make this dish your own by varying the ingredients or serving method.
- Sensitive to heat? Leave out the cayenne pepper.
- Vary the type of hot sauce. (If yours is super hot, you may want to leave out the cayenne.)
- If you’re into truffle hot sauce, replace Frank’s with Truff. (Omit the cayenne & dressing.)
- Instead of making your own dressing, use store-bought.
- Instead of blue cheese dressing, top with vegan ranch dressing.
- Assemble the hummus ahead of time on toasted crostini, crackers, or pita chips. Finish each one with a dollop of vegan blue cheese dressing.
Store vegan buffalo hummus in the refrigerator in a covered container. It will last 3 or 4 days.
If you’re making this recipe ahead of time, I recommend leaving the hummus & dressing portions separate until you’re ready to serve them for the best appearance.
Leftovers are great on tortilla pinwheels!
More hummus recipes
Buffalo hummus with vegan blue cheese
- Start by setting about 5 whole chickpeas aside for garnish.
- Put the remaining drained chickpeas in the food processor along with tahini, Frank's red hot sauce, garlic, and cayenne pepper (if using). The hummus is surprisingly mild without the addition of the cayenne pepper. If you prefer a milder appetizer, leave out the cayenne. However, it really amplifies the buffalo flavor, so I do recommend using it. Blend until smooth, stopping occasionally to scrape down the sides.
- Some chickpeas are drier than others. So if the hummus seems too dry, you may need to add a little liquid. Add one or two tablespoons of aquafaba (chickpea liquid), water, or extra virgin olive oil, if needed. Combine until smooth.
- Make a batch of vegan blue cheese dressing.
- Move the buffalo hummus to a bowl. Top with a few additional dashes of Frank's red hot sauce, a few spoonfuls of vegan blue cheese dressing, the leftover whole chickpeas, and a smattering of cilantro or chives for garnish (if using).
Content and recipe updated April 11, 2022. Originally posted May 14, 2019.