Looking for that next great party dip or your next netflix binge snack? Well look no further than the Buffalo Hummus dip. This dip is hot, but just enough to keep you wanting more. My husband, Emanuel loves it when I make this dip because he enjoy spicier foods and I would agree with him. We tend to pair this with carrots and celery for a healthier alternative to crackers. The carrot for me, tends to give a nice crunch and the celery really helps with a cooling effect to even out the taste. Another perk to this dip is that it only takes ten minutes to create from start to finish, which is so helpful if you are in a rush to bring something to a party or not sure what to bring at all.
We tend to make a big batch, because we love it so much. Though feel free to cut this recipe in half as needed. So check out this simple recipe below:
Buffalo Hummus Dip
Servings: 8 Prep Time: 5 minutes Cook time: 5 Minutes Total Time: 10 Minutes
Cannellini Beans, 1 Can Drained and Rinsed 15 oz
Hot sauce (I used Texas Pete) ¾ cup
Non-dairy milk (I used rice milk but feel free to use the non-dairy milk of your choice) ½ cup
Lemon, juiced ½ or ¼ cup (if using bottled lemon juice)
Raw Cashews 1 cup
*Nutritional Yeast 1 tablespoon ( I use the Braggs brand, which can be found in the organic section of the grocery store)
Onion Powder ½ teaspoon
Garlic Powder ½ teaspoon
Salt 1 teaspoon
Pepper ½ teaspoon
Paprika 1 teaspoon
*cayenne (optional) ½ teaspoon
Chickpea, 1 can drained and rinsed 15 oz
Scallions, for a light garnish
*The Nutritional Yeast will give your hummus a nice cheesy taste and is loaded with vitamin b
*For an extra kick I like to add some cayenne to this hummus. Feel free to leave out, as this is an optional ingredient
In a food processor or blender, add cashews and beans. Process until smooth.
Add hot sauce, non-dairy milk, lemon, Nutritional yeast, onion powder, garlic powder, salt, pepper, and paprika. Incorporate until well mixed.
Add this to a bowl and feel free to add scallions to garnish.
This dip is delightfully simple and plentiful, your guests and family will definitely enjoy this. I pair this with celery and carrots, but feel free to eat this with crackers as well. Store in the fridge, that is if you have any extras left!