It’s almost getting to the point where my hummus recipe posting is comical. Yet again, here I am on Monday morning posting another new hummus recipe. I’ll just let you know right off the bat that this recipe differs a tad in that I don’t use any lemon. Reason being — I was out. It also doesn’t have any oil in it since it uses some of the water the beans soaked in. Still tastes delicious and it has a great smoky spicy flavor going on. David raved about this one, and I’m glad I’m sharing the recipe, because it’s definitely one I’m going to be looking back at regularly.
I hope you’re enjoying your 3-day weekend, if you’re lucky enough to have one. Luckily I have it off! I am so grateful for an extra day. Unfortunately, David’s damn school decided they shouldn’t have President’s Day off and that they will observe Cesar Chavez’s birthday later in March. Doesn’t make much sense to me. We actually find it pretty annoying as we were planning on going up to Truckee for the weekend with family but what’s the point if you have to cut it short. Anyway, enough of my complaining…enjoy your day off!
Buffalo Wing Hummus
Adapted from The Sweets Life
2 small cloves garlic or 1 large, peeled
1 (15 oz) can chickpeas, drained (reserve 1/4 cup liquid) & rinsed
3/4 teaspoon smoked paprika
3/4 teaspoon salt
1 tablespoon BBQ sauce
2 tablespoons Frank’s Buffalo Hot Sauce
1/2 tablespoon white vinegar
2 tablespoons tahini
1. In the bowl of a food processor; pulse garlic until chopped.
2. Add in chickpeas, smoked paprika, salt, bbq sauce, hot sauce, vinegar, and tahini. Process until it starts to come together. Drizzle in up to 1/4 cup reserved bean liquid. Serve with veggies or chips.