Foodie Blogroll

Thursday, October 10, 2013

Spicy Buffalo Hummus

Classic Hummus is quite amazing but I think might like Spicy Buffalo Hummus even better.  For this hummus with a kick, I added one of my favorite ingredients--buffalo hot sauce. The hot sauce pairs wonderfully with the chickpea spread, adding a delightful heat. Don’t worry though, while this easy to make dish is spicy,  a touch of yogurt cools it down slightly while a little pumpkin puree adds just the right amount of sweetness.
For another tasty hummus variation, check out Kale and Artichoke Hummus

Spicy Buffalo Hummus
Gluten Free
Makes Approximately 1.25 cups
Click Here for Printable Recipe

spicy buffalo hummus

3/4 cup canned chickpeas, drained and rinsed

3/4 cup  canned quartered artichoke hearts, drained
2 tablespoons buffalo hot sauce (I always use Frank's RedHot Buffalo Wing Sauce)
1 tablespoon nonfat Greek yogurt
2 tablespoons pumpkin puree
2 teaspoon lemon juice

1 garlic clove, minced

1/4 teaspoon salt

1/4 tsp. pepper
3/4 teaspoon cumin
1/4 teaspoon paprika

1/8 teaspoon chili powder
2 tablespoons fresh parsley, chopped

1. Add all ingredients to a small food processor. Pulse until all ingredients are incorporated but mixture is still slightly chunky.

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2. Transfer hummus to a bowl or covered container, then refrigerate for 2-3 hours prior to serving, to allow time for the flavors to meld. Store any leftovers in a covered container in the refrigerator for about a week.

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Nutrition Information-- Approximately 52 calories per serving  (1/4 cup)

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