Buffalo Hummus

Name: Buffalo Hummus
Ingredients: 1 can (16 Oz. Size) Chickpeas Or Garbanzo Beans; 2 teaspoons Minced Garlic; 1 Tablespoon Olive Oil; 1 Tablespoon Sesame Oil; 3 Tablespoons Frank's Red Hot Sauce; 1- 1/2 Tablespoon Fresh Lemon Juice; 1/2 teaspoons Smoked Paprika; 1/4 teaspoons Garlic Salt; 1/4 cups Reduced-fat Blue Cheese Crumbles

9 ingredients

12 steps

Ingredients

1 can (16 Oz. Size) Chickpeas Or Garbanzo Beans
2 teaspoons Minced Garlic
1 Tablespoon Olive Oil
1 Tablespoon Sesame Oil
3 Tablespoons Frank's Red Hot Sauce
1- 1/2 Tablespoon Fresh Lemon Juice
1/2 teaspoons Smoked Paprika
1/4 teaspoons Garlic Salt
1/4 cups Reduced-fat Blue Cheese Crumbles

Directions

1

To begin, drain the can of chickpeas, reserving 1 or 2 tablespoons of the liquid.
2

In a food processor (I use my precious mini one) add chickpeas and garlic.
3

Pulse a few times to break everything up a little.
4

Next, add your oils, 1 tablespoon of the chickpea liquid, hot sauce, lemon juice, paprika and garlic salt.
5

Then chop on full speed, making sure everything is blending together.
6

I rotated chop and grind a few times to switch up the direction of the blade to ensure the chickpeas were smoothing out a little.
7

Adjust seasoning to your taste buds.
8

I played around with the paprika and garlic salt, and probably added another tablespoon of hot sauce to make sure we got the heatso use the recipe above as a starting point and adjust.
9

If its too thick, add a little more of the chickpea liquid or oil/hot sauce.
10

Scoop into a serving dish leaving a shallow well in the center.
11

Add blue cheese crumbles.
12

Refrigerate at least 30 minutes before serving with pita chips, pretzel crisps, veggies (I recommend celery), etc.