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The Super Bowl is less than a week away, so I come to you today to celebrate 2 of my favorite things.
Football really borders on obsession in our household. Mostly it is our obsession for our home team the Seahawks. We have plaques, and flags, blankets, photos, and wall decor. I am even have a Seahawk zombie yard gnome.
Well, it was a Christmas present from my daughter because she knows that another one of my obsessions is The Walking Dead.
Not the actual dead
That would just be weird!
But let's get back to this Buffalo thing shall we?
Lately my mind, and taste buds, have been craving and anything and everything "buffaloed".
I have already made a Buffalo Ranch Cheese Ball, Buffalo Chicken Wontons, Buffalo Chicken Chopped Salad, Buffalo Chicken aka Chicken Crack Dip, and Buffalo Chicken Burgers. But Miss Picky Pants was asking for some homemade hummus.
As I was going through my recipes, trying to decide what kind of hummus I would make, it hit me....BUFFALO!
I got so excited while I was making this, like I was making some big ol' gourmet recipe. But hey, one woman's gourmet is another woman's buffalo right?
Or something like that.
Anywho, if you are like me, and dig buffalo in any way, shape, or form, MAKE THIS NOW!
If you want to share, you had better make a double batch!!
- 1 can (15-ounces) Chickpeas (garbonzo beans), drained and rinsed
- 1/2 teaspoon ground cumin
- 2 cloves garlic
- 3 tablespoons tahini
- 2 to 4 tablespoon hot sauce (I used Frank’s) * see cook's notes
- 1/2 lemon, juiced
- Kosher salt
- Olive oil as needed to thin to the desired consistency
- Combine all the ingredients except the oil in a food processor. Pulse a few times to combine and then scrape down the sides. With the motor running, stream in the oil until you reach the desired consistency.
- Taste and add more salt, or hot sauce, to taste.
Yield: Approx 2 cups
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 00 mins.
Total time: 10 mins.
Tags: healthy, snack, appetizer, gluten free, vegetarian, vegan
Cook's note - I like my buffalo spicy, so I added 4 tablespoons of hot sauce. If you are touchy to spice, add your hot sauce 1 tablespoon at a time.
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