• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cadry's Kitchen
  • Home
  • About
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Buffalo hummus with vegan blue cheese

    Published: Apr 11, 2022 · Modified: May 25, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Text overlay: Buffalo hummus. Bowl of hummus on table.

    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.

    Pita wedges topped with buffalo hummus & a dollop of vegan blue cheese.

    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.

    Step by step instructions

    Labeled ingredients for buffalo hummus.

    Here are the ingredients you will need for buffalo hummus.

    Put the following in a food processor:

    • Chickpeas
    • Tahini
    • Hot sauce (I recommend Frank’s Red Hot Sauce for classic buffalo flavor.)
    • Minced garlic
    • Cayenne pepper

    Blend until smooth.

    In a separate bowl, make the vegan blue cheese dressing recipe.

    Transfer hummus to a bowl.

    Overhead table with buffalo hummus, celery sticks, pita, and vegan blue cheese dressing.

    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!

    Celery sticks with buffalo hummus & bleu cheese dressing.

    Get dipping!

    Serve buffalo hummus with any of these dippers.

    • Toasted pita chips – store-bought or homemade pita chips
    • Toasted crostini or warm bread
    • Potato chips (My personal favorite!)
    • Pretzels
    • Celery sticks
    • Carrot sticks
    • Bell pepper wedges
    • Add it to a veggie platter

    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.

    Storage

    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

    Hummus where the heart is!

    Keep the love going with even more hummus recipes.

    • Classic hummus
    • Dill pickle hummus
    • Kalamata olive hummus
    • Pizza hummus

    Buffalo hummus topped with vegan bleu cheese dressing.

    Buffalo hummus in bowl, topped with vegan blue cheese dressing.

    Buffalo hummus with vegan blue cheese

    Of course, hummus is welcome at any gathering. It's easy to make ahead of time, and always delicious.
    But this buffalo hummus takes things a step further. It's got those spicy buffalo flavors + a cooling dollop of vegan blue cheese on top. Sure to be a crowdpleaser!
    Serve with pita bread, potato chips, celery sticks, and/or carrot sticks for dipping.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American, Vegan
    Keyword: dip, easy, spicy
    Prep Time: 7 minutes
    Cook Time: 3 minutes
    Servings: 16 people
    Calories: 112kcal
    Author: Cadry Nelson

    Ingredients

    • 2 cans (15 ounce) chickpeas drained** (3 cups)
    • 6 Tablespoons tahini
    • ¼ cup Frank's red hot sauce Plus extra for garnish
    • 2 cloves garlic minced
    • ¼ teaspoon cayenne pepper optional but recommended
    • 1 recipe vegan blue cheese dressing
    • Small handful cilantro or chives, chopped (Optional garnish)

    Instructions

    • 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).

    Notes

    **When draining the chickpeas, save the chickpea liquid (also known as aquafaba). Some chickpeas are drier than others. Usually, no additional liquid is needed for buffalo hummus. However, if your chickpeas are on the dry side, you may need some. Add one or two Tablespoons of aquafaba, water, or extra virgin olive oil if your hummus isn't getting smooth in the food processor.
    Save leftovers in a covered container in the refrigerator. It will last 3 or 4 days. If possible, store the hummus separately from the vegan blue cheese dressing.

    Nutrition

    Calories: 112kcal | Carbohydrates: 2g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 32mg | Fiber: 3g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 0.4mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

    Content and recipe updated April 11, 2022. Originally posted May 14, 2019.

    • Facebook
    • Twitter

    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Dianne

      May 14, 2019 at 10:09 am

      5 stars
      I don’t mind the Trader Joe’s buffalo hummus, but your homemade version is so much better, especially with that vegan blue cheese on top! Yum!

      Reply
      • Cadry

        May 20, 2019 at 9:53 am

        Thanks, Dianne! I’m so glad to hear it.

        Reply
    2. Becky

      May 14, 2019 at 2:54 pm

      5 stars
      CADRY! This dip is blowing my mind right now. I am definitely making it for my next porch drinks!!

      Reply
      • Cadry

        May 20, 2019 at 9:53 am

        Aw, thanks, Becky! I can’t wait to hear what you think.

        Reply
    3. Susan

      May 14, 2019 at 8:19 pm

      I remember your disappointment at that TJs hummus, and I have seen other people say the same thing.
      For me, all buffalo is spicy hot not thank you please, but I do enjoy a blue cheese dressing.
      I am a spice wimp. 😉

      Reply
      • Cadry

        May 20, 2019 at 9:54 am

        Haha! I totally get that. Luckily, there are plenty of ways to use the blue cheese dressing on its own. A salad or bowl, perhaps?

        Reply
    4. Shell

      May 20, 2019 at 12:20 pm

      5 stars
      Hummus and Buffalo sounds like a perfect match! I love both! I love how you took matters into your own hands and created your own (extra) version.

      Reply
      • Cadry

        May 20, 2019 at 1:18 pm

        Thanks, Shell! I appreciate that. <3

        Reply
    5. Samara

      August 01, 2019 at 9:35 am

      5 stars
      I served this recipe to a small crew of friends who all loved it! Simple and tasty and the blue cheese is ingenious!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Cadry!

    I’m a longtime vegan. (15 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Summer recipes

    • Irresistible dill pickle hummus
    • Green salad with blood oranges & peanut dressing
    • Tangy peanut salad dressing (vegan)
    • Quick & easy asparagus in air fryer

    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Summer cookout

    • Tofu satay with peanut sauce (air fryer, baked, or grilled)
    • BBQ jackfruit sandwiches (vegan pulled pork)
    • Bowtie pasta salad with chickpeas & artichokes
    • Vegan pasta salad with creamy mayo dressing
    Logos for sites where Cadry Nelson & Cadry's Kitchen have been featured.

    Footer

    ↑ back to top

    About

    • Meet Cadry
    • Work with me

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Cadry's Kitchen