Buffalo hummus with vegan blue cheese

Buffalo hummus in bowl topped with vegan blue cheese dressing.

5 from 5 votes

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.

Prep Time7

Cook Time3

Course: Appetizer

Cuisine: American, Vegan

Keyword: dip, easy, spicy

Servings: people

Calories: 112kcal

Author: Cadry Nelson

Ingredients

2 (15-ounce) cans 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 of 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.

Storage instructions

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