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Bowl of buffalo hummus on table, topped with vegan blue cheese dressing.
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5 from 4 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 a crowd pleaser. 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. It's sure to be a crowdpleaser!
Prep Time7 mins
Cook Time3 mins
Course: Appetizer
Cuisine: American, Vegan
Keyword: dip, easy, spicy
Servings: 16 people
Calories: 112kcal
Author: Cadry Nelson


Vegan blue cheese dressing

Buffalo hummus

  • 2 15-ounce cans chickpeas drained** (Or 3 cups of chickpeas)
  • 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
  • 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.


*For the tofu, I use extra firm tofu in vacuum packaging. Simply cut off a small portion, and use your fingers to crumble it into a measuring cup. Water-packed tofu would work fine too. Just drain it before using.
**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.


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