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
Makes Approximately 1.25 cups
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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.
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.
Nutrition Information-- Approximately 52 calories per serving (1/4 cup)