Buffalo Wing Hummus

Published April 30, 2013 by jenmatteson

I know you read the title of this recipe, and thought that sounds kinda gross, right?  Well, I certainly did the first time I saw it, but I still saved it because I tend to love anything that includes buffalo sauce, especially Franks Red Hot.  Plus, I love hummus, it’s so versatile, easy to make, and pretty healthy.  I’ve been stuck making the same flavors of hummus for a while now, roasted garlic and roasted red pepper.  Of course both are fantastic, but some times you just need to spice it up a bit.  Literally.

Buffalo Wing Hummus

I saw this recipe right around the time NFL football was starting last year, but never got around to making it for a football event.  But I definitely should have.  This hummus satisfies the guilty pleasure of eating wings, minus all the added calories (and tendons and bones!).  I loved it and will be sure to break it out during the upcoming football season.  It might even make an appearance during the baseball season again!

Buffalo Wing Hummus

Buffalo Wing Hummus

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: Makes 1 1/2 cups


1 can chickpeas, drained
3 cloves garlic, minced
1/4 cup tahini
4 tbsp lemon juice
1 tsp paprika, plus more for serving
1 tsp salt
1 tsp black pepper
5 tbsp Frank’s Red Hot
1 tbsp white vinegar
2 tsp olive oil, plus more for serving


1. Combine all ingredients except olive oil in a food processor.  Process until smooth.

2. Gradually add olive oil while processing until hummus reaches desired consistency.

3. Refrigerate until ready to serve.  Sprinkle with paprika and drizzle with olive oil.  Serve with pita chips and celery sticks.

4 comments on “Buffalo Wing Hummus

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