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!
- 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
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.
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