I love hot sauce. That’s right…that loaded with sodium, delicious goodness sprinkled on top of scrambled eggs, salads, and even soups.
And I love hot sauce's sidekick, hot buffalo sauce: where hot sauce and butter become BFFs and party together on your wings, grilled (or fried) chicken sandwiches, and in your spicy chicken wraps. For me, hot buffalo sauce has even made foods like tofu and cauliflower more appealing.
Its nutrition profile is a little less appealing though. It's often full of calories for so little of a portion, plus it can be packed with sodium, too. That doesn't mean that I don't enjoy it on occasion though - and it doesn't mean that you must avoid it, either.
Chickpeas are the perfect little platform for health-ifying hot sauce. These legumes are packed with protein and fiber to help you feel fuller for longer, to help rebuild and repair muscle, and to enable better digestion. Sometimes called garbanzo beans, chickpeas along with oils, tahini, and spices are traditionally used to make hummus. And, for many, when hot sauce is added to hummus, that creamy dip becomes even more appealing as a vehicle to dunk your favorite veggies in.
So if you're unsure about hummus - but you totally love hot sauce - give this recipe a try!
Inspired by Oh She Glows and No Meat Athlete, here is my rendition of a Hot Buffalo Hummus that’s perfect to bring to a tailgate party as a better-for-you dip with raw vegetables or whole grain crackers. It’s easy to add to sandwiches, on top of salads, or served right out of the container with a stalk or two of celery, too!
Hot Buffalo Hummus
- 2 15 oz. cans cooked chickpeas ("garbanzo beans"), drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon crushed red pepper
- ½ teaspoon salt
- 3 cloves garlic
- 4 tablespoons tahini
- 4 tablespoons hot sauce
- 2 tablespoons lemon juice
- ½ cup jarred roasted red pepper
- 1 jalapeno pepper
- 4 tablespoons water
- Combine all the ingredients into a Vitamix or food processor. Pulse a few times to combine the ingredients and scrape down the sides as needed.
- Continue to run the motor and add additional water (if needed) to reach desired smooth consistency.
- Place in serving dish and drizzle extra hot sauce, cumin, and crushed red pepper on top.
Serve this Hot Buffalo Hummus with:
- Raw vegetables (celery, cauliflower, carrots, peppers, cherry tomatoes, mushrooms, etc.)
- Whole grain crackers
- As a substitute for the mustard-mayo combo in deviled eggs
- As a spread on top of a slice of whole grain toast topped with a sliced tomato and sprinkled with hemp hearts
Nutrition Facts: Makes approximately 4 cups. Per ¼ cup: 75 calories, 3g fat, 9g carb, 4g fiber, 3g protein
Let's Talk!: Have you tried hummus? What are your favorite flavors? Do you make hummus on your own or buy it from the store? Comment below and let me know!