If there are two things that go over well at gatherings, it’s hummus and anything buffalo. I’m bringing those two tastes together in this buffalo hummus.
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.
Plenty of recipes in my recipe index were inspired by dishes that I’ve enjoyed in restaurants or on vacation. I loved them so much, I wanted to recreate them at home.
But this hummus recipe was actually inspired by a dip that was a flop.
As I’ve mentioned more than once, I’m a huge fan of Trader Joe’s. However, that doesn’t mean I love all of the vegan Trader Joe’s products that I try.
Trader Joe’s buffalo hummus is one such example.
When I saw the container in their refrigerated case, it seemed like a foolproof winner.
Chickpeas + buffalo sauce? Sign. Me. Up.
But the flavor was off. It was spicy hot. But it didn’t have any of the buffalo flavors I expect.
The Trader Joe’s buffalo hummus didn’t have any of that nuance. It was just hot and nothing more.
But I still really liked the IDEA of a buffalo hummus, even if the Trader Joe’s version was a no go. So I decided to take a crack at it in my own kitchen.
I grabbed a few hummus essentials – chickpeas, tahini, and garlic. Then I added hot sauce and cayenne for a kick of heat. (I left out the lemon juice, because the vinegar in the hot sauce has enough acid without adding more.)
Then I had the idea that I could make it even more “extra” (as the kids say) if I added vegan blue cheese dressing to the top! It brings a reprieve of welcome coolness to temper the spice.
Now THIS is the kind of buffalo hummus I was craving.
It doesn’t take much longer to make than your standard hummus. But it has some real party appeal that will go over well at your next gathering.
How to make it
Put chickpeas, tahini, hot sauce, garlic, granulated onion, and cayenne pepper into a food processor. Blend until smooth.
If you’re heat averse, you can leave out the cayenne pepper. But it really amps up the buffalo flavor. So if you don’t mind some spice, definitely leave it in.
In a separate bowl, make the dressing
Put crumbled tofu into a bowl with vegan mayonnaise, non-dairy milk, apple cider vinegar, lemon juice, and spices. Use a spoon to get everything evenly combined.
(For the tofu, I use extra firm tofu in vacuum packaging. But water packed tofu would be fine too. Just drain it first.)
Move the hummus to a bowl
Top it with a few more splashes of hot sauce for garnish, as well as 5 or 6 whole chickpeas, a couple spoonfuls of vegan blue cheese dressing, and a smattering of chopped cilantro, parsley, or chives.
Put the remaining vegan blue cheese 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.
Field Day brand chickpeas (my favorite) are softer than Trader Joe’s chickpeas. So if you’re using Field Day brand, you won’t need any additional liquid in the hummus, most likely. But if you’re using Trader Joe’s brand, you likely will.
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!
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!)
- Celery sticks
- Carrot sticks
- Bell pepper wedges
Great party appetizer that can be made ahead of time
You can enjoy this hummus right away. Or you can make it ahead of time to enjoy later.
If you’re making the recipe ahead of time, I recommend leaving the hummus & dressing portions separate until you’re ready to serve them for the best appearance.
Make it your own
Serve this buffalo hummus recipe as a dip. Or assemble it for your guests ahead of time on toasted crostini, crackers, or pita chips.
Just smear the buffalo hummus onto your preferred bread-y bites. Then finish each one with a dollop of vegan blue cheese dressing.
Sprinkle freshly chopped cilantro, parsley, or chives over the top of the serving platter.
Buffalo hummus with vegan blue cheese
Vegan blue cheese dressing
- 2 15-ounce cans chickpeas drained** (Or 3 cups of chickpeas)
- 6 Tablespoons tahini
- 1/4 cup Frank's red hot sauce Plus extra for garnish
- 2 cloves garlic minced
- 1/4 teaspoon cayenne pepper optional but recommended
- Small handful cilantro, parsley, or chives chopped (Optional garnish)
- Pita bread, celery sticks, and/or carrot sticks For dipping
To make the vegan blue cheese dressing
- In a bowl, use a spoon to combine crumbled tofu, vegan mayonnaise, non-dairy milk, apple cider vinegar, lemon juice, dried parsley, dried oregano, dried basil, garlic powder, and a pinch of salt. Use right away or refrigerate until needed.
To make the buffalo hummus
- 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.
- 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, parsley, or chives for garnish (if using).
- Put the remaining blue cheese dressing in a bowl to the side. Then after the first layer of blue cheese has disappeared from the top of the buffalo hummus, guests can top their own servings with more.
Use it in tortilla pinwheels! It’s a fun handheld appetizer that is a hit at potlucks and picnics. It makes for an easy lunch too!