Description
Hummus made with buffalo hot sauce and topped with all of the classic flavors of buffalo chicken wings: chopped, celery, carrots, shredded chicken, and blue cheese. Perfect appetizer for parties.
Ingredients
Units
Scale
- Hummus
- 2 15 ounce cans chickpeas, drained and rinsed
- Juice of 1 lemon
- 2 to 3 tablespoons tahini paste (sesame butter)
- 2 cloves garlic
- 2 to 4 tablespoons hot sauce*
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 to 3 tablesoon filtered water (as needed to thin)
- salt to taste
- Toppings
- 1 cup cooked, shredded chicken (use leftover chicken or a store bought rotisseree chicken)
- 1/4 cup hot sauce*
- 3 stalks celery, sliced
- 3 carrots, peeled and chopped
- Jarred roasted red peppers, sliced
- 2 tablspoons to 1/4 cup blue cheese, crumbled
- Green onion, sliced
- Options for dipping
- Gluten free crackers or chips
- Celery sticks
- Carrot sticks
Instructions
- Make the hummus: Add all ingredietns except for the water to a food processor. Process until smooth. Add water 1 tablespoon at a time to thin as needed. Should still be thick and creamy.
- Assemble: Mix the shredded chicken and hot sauce together until well coated. Spread the hummus onto a serving platter. Top with desired amount of toppings/any combo.
- Serve: Serve immediatly with gluten free chips/crackers and carrot sticks and celery sticks for dipping. The hummus can be made 1 to 2 days ahead of time and the entire dish can sit out at room temperature for a few hours.
Notes
*For that classic buffalo taste I recommend using Frank’s Red Hot Original Cayenne pepper sauce. It’s got a nice tangy mild heat to it without being crazy spicy.
