Hummus à la Buffalo Wing Sauce
Makes about 2 cups but can easily be doubled (or tripled)
Adapted from the Food Network
one 15-ounce can (about 1 1/2 cups or 425 grams) of canned chickpeas (aka garbanzo beans), drained and rinsed, 1/4 cup liquid reserved
2 cloves garlic, peeled
2 tablespoons tahini
2 tablespoons fresh lemon juice, from about 1/2 a lemon
3/4 teaspoons paprika
1 tablespoon barbecue sauce
2 tablespoons Frank’s RedHot Buffalo Wing Sauce, plus more to taste
1 1/2 teaspoon white vinegar
3/4 teaspoon salt
olive oil, for drizzling
Set aside a few chickpeas as a garnish. In a food processor puree all the ingredients together – except for the reserved liquid – until smooth. With the machine running, drizzle in about half of the liquid and process until incorporated. Keep adding liquid, a teaspoon at a time, until you reach your desired consistency of hummus. Taste and adjust seasonings.
Transfer to a bowl and drizzle with olive oil, a pinch of paprika, and the whole chickpeas that you set aside earlier.
Suggestions for serving include: carrot sticks, celery sticks, pita bread triangles, pretzels, crackers, or whatever else you have within your snack reach.