When we were first married, my husband and I were living on his pitiful resident’s salary. In order to make ends meat, he told me that I had to cut back significantly on the cost of food, going so far as to say I wasn’t even allowed to buy white wine vinegar and Dijon mustard. That last bit didn’t go over too well—I still bought my staple ingredients, but I did do my best to shop wisely. One day, my husband stopped at the store on his way home to buy a few items for us. When I was putting the groceries away, I came across a container of Buffalo wing humus. When I saw the price tag (over $7), I exploded. This was exactly the kind of luxury item I had been instructed to avoid. When I confronted him, he told me that it was so good, it was worth the price. I pointed out that I could make a gallon of the stuff for a lot less—with the right ingredients, equipment, and wherewithal, anything is possible. So, I went to work, searched the web, and after looking at multiple recipes, threw together this one. His mind was blown.
This is a great way to enjoy the flavor of Buffalo wings without the calorie explosion. Serve this delectable dip with pita chips, tortilla chips, or crudités such as carrots and celery sticks. It also makes a killer spread for sandwiches!
1 (15 oz) can chick peas (garbanzo beans), drained and rinsed
1/3 cup tahini sauce
1 clove garlic, smashed and peel removed
1/4 cup Buffalo wing sauce, such as Frank’s Original
1/4 cup water
Crumbled blue cheese, optional
1. Place the chick peas, tahini sauce, garlic, hot sauce, and water in the bowl of a food processor fitted with the blade attachment. Blend the ingredients together until smooth. Transfer the humus to a serving bowl. If desired, garnish with blue cheese crumbles.
Makes about 2 3/4 cups
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