Ingredients:

  • 1 (15-ounce) can cooked chickpeas, drained and rinsed (reserve liquid)
  • 2 tablespoons fresh lemon juice
  • 1 medium garlic clove, peeled
  • 3–4 tablespoons cold water or reserved aquafaba
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup Frank’s RedHot or preferred Cayenne Pepper Sauce
  • 2 tablespoons unsalted butter or vegan alternative
  • 1 tablespoon chopped fresh parsley (for garnish, optional)

Instructions:

  1. Prepare the Buffalo Butter: In a very small saucepan over low heat, gently melt the butter. Once melted, whisk in the Buffalo sauce until fully combined and smooth. Remove from heat immediately.
  2. Process the Base Flavours: Place the rinsed chickpeas, lemon juice, garlic, cumin, and salt into the bowl of the food processor. Pulse several times until the mixture is chunky.
  3. Achieve Silkiness: With the processor running continuously, slowly drizzle in the cold water (or reserved aquafaba), one tablespoon at a time. Process for 1–2 minutes until the mixture begins to look significantly smoother.
  4. Incorporate the Heat: Pour the prepared Buffalo Butter mixture into the food processor bowl. Process for another 60–90 seconds, scraping down the sides as necessary, until the Buffalo Chickpea Hummus is uniformly coloured, creamy, and fluffy.
  5. Taste and Adjust: Taste the hummus. Adjust seasoning now—add more salt if needed, or a small splash more lemon juice for brightness, or a dash more hot sauce for extra fire.
  6. Plate and Serve: Transfer the Buffalo Chickpea Hummus to a serving bowl. Drizzle with a tiny amount of olive oil (optional) and garnish with fresh parsley.