While summer is always and forever my favorite season I've recently been forcing myself to embrace fall. Spending more time indoors, enjoying warm and comforting foods, drinking hot coffee and tea, snuggling up with soft blankets, and Halloween are my favorite parts of this season. Yesterday I threw a baby shower at my house and, rather than grilling and relaxing in the backyard as we did all summer, the party remained indoors while hot dishes and crock pots were scattered around the kitchen and dining room.
I knew that Buffalo Chicken Dip would be a crowd favorite and I was right! Buffalo chicken dip is an old favorite of mine. It's one of the most popular recipes (and funniest stories) on my previous blog Aloha Yinz Mangia. While I haven't talked about it much I actually quit eating meat last summer. (To clarify: I don't eat meat or poultry while I do eat seafood, dairy, and eggs. This classifies me as a Pescatarian.) Overall the transition from being a meat eater into the world without it has been so much easier than I expected. Every so often a favorite meal or recipe will come along and really stump me. How would I recreate buffalo chicken dip without chicken?
To make the recipe with out chicken would leave hot sauce, cream cheese, cheddar cheese, and blue cheese dressing which seems a bit too rich for my liking. Replacing the chicken with shrimp also didn't seem right. I got creative with a buffalo hummus with blue cheese crumbles that was delicious and totally different! The two buffalo dips were served simultaneously with dipping options including rainbow carrots, celery, crackers, and little baguette toasts.
This Buffalo Hummus is quite different from Buffalo Chicken Dip and equally as delicious. It is served chilled or at room temperature and is certainly much, much healthier. The recipe is filled with good-for-you ingredients and can be made without the blue cheese crumbles if you're not into cheese or dairy. The hummus is smooth and spicy while the crumbles of blue cheese are soft and filled with cheesy flavor. Find a crunchy vehicle for dipping and you're all set!
Buffalo Hummus with Blue Cheese
Serves 10+. This is a big batch of hummus using 2 cans of garbanzo beans, great for a crowd or party.
2 (16 oz) cans of garbanzo beans (IMPORTANT NOTE: save the liquid from the can of beans separately from the beans before you drain them)
3 Tablespoons of hot sauce - Cholula is my favorite, see below!
The juice of 1 lemon - if you don't have a lemon squeezer you should, see below!
3 Tablespoons of tahini
1 Tablespoon of olive oil
1 teaspoon of smoked paprika
1/2 teaspoon salt
3 - 4 ounces of blue cheese crumbles
Celery, crackers, and/or slices of a baguette for dipping
A food processor - we LOVE our new Ninja blender/food processor, see the link below
Pour the liquid from the garbanzo beans into a cup or bowl, saving it for later.
Add the garbanzo beans, hot sauce, lemon juice, tahini, olive oil, smoked paprika, and salt to the food processor. Blend the contents for about 30 seconds to combine. Scrape the sides of the food processor down into the hummus. Blend again to reincorporate.
Begin to add in the liquid from the garbanzo beans in 1 Tablespoon increments until the hummus reaches your desired consistency.
Plate the hummus into a serving dish before topping it with blue cheese crumbles and some more hot sauce. Throw some celery, crackers, and/or sliced baguette toasts nearby and enjoy!
This recipe is something I'd love to make on a weekly basis. With a short prep time it would be simple enough to whip up this hummus and cut up celery for snacking on between meals throughout the week. Of course, serving it for parties or football game watches is a safe bet!
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A blog fueled by food and travel, Figs and Flights is a resource for curious travelers, foodies, yogis & book worms
Hello, I'm Angela
I'm a food obsessed blogger and world traveler
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