ASS KICKIN’ VEGAN BUFFALO HUMMUS
Until I became vegan, I never, ever thought about making my own hummus. I’d buy it by the barrel-load at the store. Garlic hummus, beetroot hummus, kumara hummus (aka sweet potato for my American pals back in the States), carrot hummus, etc.. Whenever I’d grab a tub, I’d never really look at the label. "It’s probably just chickpeas, right?" I thought.
(Read this to see what else I've learned)
As I started to delve into investigating the ingredients of what I was eating and putting into my body, I realized that even hummus had traces of animal products! What bullshit! Am I even allowed to say bullshit on here?
When I visited my best friend, Emily, in Brisbane for a few days last year, we spent hours catching up over wine and nibbles. At one point, our snack spread fell short of salsa, so she said something along the lines of, “No worries, I’ll whip up some hummus, we’ve got chickpeas!” She made a batch and we devoured it. Her boyfriend said he’d make the next batch and came out of the kitchen with another bowl of fresh dipping goodness. “How the hell did you guys just do that?” I asked, receiving a typical best friend response, “Canned chickpeas! Duhhhh.” Mind. Was. Blown.
I honestly had no idea how it worked. I didn’t know the process; I didn’t know the tools needed; I didn’t even know it was five-minutes-to-ready easy. After that visit, as soon as I got back to New Zealand, hummus has been my jaaaaam. I’ve made it dozens of times now perfecting the perfectly zesty and spicy recipe that I love most. Key ingredient: Frank’s Red Hot Sauce…aka my elixir of life.
I’ve brought several tubs of this addictive spread to work with me and it’s gone down a treat, especially in the crew room when everyone else is eating, too! Hummus, like popcorn, is extremely good for sharing. I hope you like it!
Ass Kickin’ Buffalo Vegan Hummus
Prep time Total time
5 minutes 5 minutes
This lip-licking hummus is a surefire way to have a party in your mouth with its creamy, spicy, and healthy goodness.
Author: Kelsey Powell
Recipe type: snack, dip, side
Cuisine: vegan, gluten-free, Mediterranean-inspired
· 1 425g (15 ounces) can of organic chickpeas
· 2 tsp lemon juice
· 1 clove garlic
· 3-5 tbsp Frank’s Red Hot (to taste)
· 1.5 tbsp unhulled organic tahini
· ½ tsp cayenne pepper
· 1 tsp cumin
· ½ tsp paprika
· ½ tsp pink Himalayan rock salt (to taste)
· 1 pinch of black pepper
· 2 tsp garlic infused olive oil
1. Pour drained chickpeas into a blender ensuring to save the brine (the liquid that comes in the can) on the side.
2. Add lemon juice, tahini, cumin, paprika, cayenne pepper, salt & pepper, garlic clove, garlic infused olive oil, and Frank’s Red Hot sauce.
3. For a thicker, hearty hummus, add only a little brine. For a smoother, thinner hummus, add more brine.
4. Blend on high until all ingredients are combined and creamy.
5. Taste and adjust flavor as needed, adding more Frank’s for more of a kick (yes, please!).
6. Serve as is or garnish with pine nuts, a dash of olive oil, or spices sprinkled on top. Store leftovers in refrigerator for up to four days.
Serving size: 8 (2 tbsp per serving)
Saturated fat: 0.7g
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