We love just about anything “buffalo wing” flavored and this hummus is no exception. Serve with carrots, celery and red pepper strips for a satisfying snack.
(modification of recipe originally from Food Network Kitchen)
Serves 16
- 3 cups canned chickpeas or garbanzo beans (about 2-15.5 ounce cans), drained and rinsed, reserving ½ cup liquid
- ½ cup canned chickpea liquid
- 3 cloves garlic
- ¼ cup tahini (ground sesame seed paste)
- ¼ cup fresh lemon juice
- 2 to 3 tablespoons hot sauce (adjust to your heat tolerance; we use 2 TBS Sriracha Hot Chili Sauce)
- 1 ½ tablespoons distilled white vinegar
- 1 tablespoon barbeque sauce
- 2 teaspoons paprika
- 1 ½ teaspoons kosher salt
Combine all ingredients in a food processor. Puree until smooth and creamy.
Nutritional Info/ ¼ cup Serving (without vegetable dippers): Calories 72, Fat 3 g, Protein 3 g, Carbs 8 g
21 Day Fix Container Equivalents/Serving (without vegetable dippers): 0.5 Yellow, 1 tsp
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