Buffalo hummus with 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.

In this post:

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.)

Tahini: Look for this sesame seed paste by the nut & seed butters, or with Mediterranean ingredients. My favorite brands are Soom and Seed + Mill.

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.

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.

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!

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 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!

Hummus where the heart is!

Keep the love going with even more hummus recipes.

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