I don’t mean to brag, but I make LEGIT hummus.
Like if I am going anywhere for a party and ask to bring something, it is the #1 thing that they ask me to make.
Because it’s tahini-free.
And everyone loves it.
Yes, I know that tahini is having a moment. But no matter what I try it in (hummus, brownies, cookies, salad dressing), I still don’t like it. My crew still doesn’t like it. My friends still don’t like it.
So when I kicked tahini-laden hummus to the curb five years ago and came up with this one, our snack game was changed forever.
As the years have gone on, I have perfected my basic, go-to recipe. But that is never enough.
Because why keep serving the same thing all. the. time?
Since my mom was having dinner with all her friends and I had a captive audience (literally), I decided to try out my newest hummus creation.
Buffalo Hummus with Spicy Chickpeas.
It’s my go-to recipe with a kick (and a crunch).
They liked it. I liked it. And I think you will too.
I made the spicy chickpeas first.
In a large bowl, I combined white vinegar, salt, garlic powder, and cayenne pepper. I whisked everything together.
Then I dumped in one can of chickpeas that were drained, rinsed, and patted until completely dry. Stir the chickpeas around in the spices until coated and then dump the chickpeas on a parchment paper-lined baking dish. Bake the chickpeas in a preheated 350 degree oven for 30 minutes until crisp.
(resist the urge to snack on them while you are getting everything together)
While the chickpeas are roasting, you can whip up the hummus. In the bowl of a food processor, combine white beans, garlic, BUFFALO SAUCE (not hot sauce, please), salt, pepper, and white vinegar. Process all the ingredients until mostly smooth and then with the food processor on, drizzle in some olive oil. Taste, adjust the seasonings, and then your done!
To plate, dump the hummus into a wide bowl.
Make a circle in the middle and drizzle in some olive oil.
Then take some of the spicy chickpeas and mound them in the middle of the olive oil pool. Sprinkle over some fresh parsley (if you have it!).
THEN DIG IN!
It’s yummy, easy to make, and healthy. Seriously, this is a snack time win.
Have a good Thursday, everyone!
- 1-15oz can chickpeas, drained, rinsed, and patted dry
- 1 tablespoon white vinegar
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1-15oz can of white beans, rinsed and drained
- 3 cloves of garlic, chopped finely – more or less depending on your taste
- 1½ tablespoons of white vinegar
- ½ teaspoon of salt
- ½ teaspoon of pepper
- 3-4 tablespoons of buffalo sauce - like Frank's (no hot sauce, please!)
- 1-2 tablespoons of good olive oil
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In large bowl, combine vinegar, salt, garlic powder, and cayenne pepper. Stir to combine.
- Add the chickpeas to the spice mixture and toss to combine. Pour the chickpeas onto the baking sheet and bake for 30 minutes until crisp. Set aside as you make the hummus.
- Add rinsed, drained white beans, garlic, vinegar, salt, pepper, and buffalo sauce into the bowl of a food processor or powerful blender.
- Puree – add olive oil until you reach the consistency you desire.
- Taste and adjust seasoning – add salt, pepper, and extra hot sauce.
- Pour hummus into a wide bowl. Using a spoon, make a well in the middle of the hummus. Drizzle in some olive oil. Top the olive oil with some of the spicy chickpeas. Serve with crackers and celery sticks!