Buffalo Hummus Dip

I am in love with this recipe. I didn’t have any idea I would care a thing in the world for it but it’s so delicious. It’s spicy, tangy, creamy and simple the best. Not only is it good with chips but it’s also great on a wrap. It’s a great dip for a party or just for a simple snack. I can’t say it enough, but this is awesome!
Ingredients:
  • 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
  • 3 cloves garlic
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons paprika
  • 2 tablespoons barbecue sauce (I used Sweet Baby Rays chipotle)
  • 3 tablespoons Franks Red Hot Sauce (Add more to increase the heat)
  • Salt (as needed)

Directions:

  1. Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and salt in a food processor. 
  2. Puree until smooth and creamy.
  3. Refrigerate until you are ready to serve

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