Hummus Buffalo Dip
This naturally vegan buffalo dip uses garbanzo beans instead of chicken and has all the same great flavor and protein but is sooo much healthier!
Servings 6
Calories 116kcal
Ingredients
- 1 can garbanzo beans (15 oz.)
- 2-3 Tbsp. buffalo sauce
- 1 Tbsp. lemon juice
- 2 Tbsp. tahini
- 1 Tbsp. olive oil
- 1/2 tsp. minced garlic
- 1/2 tsp. smoked paprika (regular paprika works fine too)
- 1/4 tsp. salt
- 1-2 Tbsp. water
Instructions
- Rinse chickpeas in a colander. Remove skins on beans by lightly pinching each one before placing it into blender or food processor.
- Add remaining ingredients to food processor with only two tablespoons of buffalo sauce and one tablespoon of water. Process in food processor for 2-3 minutes until smooth and creamy.
- Remove the lid and scrape the sides of with a rubber spatula. Taste and add additional buffalo sauce if needed and additional water to make the consistency smoother (I usually end up doing 2 1/2 Tbsp. buffalo sauce total and 2 Tbsp. of water).
- Run food processor for another minute before removing hummus and placing in serving dish. Serve with celery, other vegetables, and/or pita bread.
Nutrition
Calories: 116kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 430mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 1.2mg | Calcium: 32mg | Iron: 1.2mg