Buffalo Wing Hummus
I may never buy store bought hummus again. This amazing hummus takes less than five minutes to make and is so much better than any kind I’ve bought in a store. This is also a great way to enjoy Buffalo wing flavor for very little calories. I served this with celery, carrots and toasted sandwich thin triangles and I was surprised to discover that my favorite dipper was the celery! Usually I think of celery as the most boring vegetable on the planet and only enjoy it smothered in blue cheese to cool my mouth off between eating real Buffalo wings. The combination of the cool, crunchy celery and the Buffalo wing flavoring in this hummus was a match made in Heaven. Usually the serving size on a container of store bought hummus is 2 tablespoons, but I always want more than that, so I doubled it. This is a great snack and it would make a fabulous appetizer to make for company of to bring to a potluck. I actually halved the original recipe (which made 4 cups of hummus), so you could easily re-double it for a larger crowd. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
For those who are wondering, although this hummus has Buffalo wing flavor and a little tang to it, I wouldn’t consider it spicy. If you want it to be spicier you could use the “Xtra Hot” Frank’s or try using more. I thought it was perfect as is!
Buffalo Wing Hummus
- 1 ½ cups canned chickpeas, drained and rinsed (reserve ¼ cup of the liquid from the can)
- 2 cloves garlic
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- ¾ teaspoon paprika
- 1 tablespoon barbecue sauce
- 1 ½ tablespoons Frank’s Red Hot, or similar cayenne pepper sauce
- 1 ½ teaspoons white vinegar
- ¾ teaspoon salt
- Combine all ingredients including the ¼ reserved liquid from the can of chickpeas into a food processor or blender. Puree ingredients until smooth*. Serve.
- *I actually made mine in my food processor and then smoothed it out further using my immersion blender. It came out perfect!
2 per serving (P+ calculated using the recipe builder on weightwatchers.com) Source: Food Network