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This tangy Buffalo Blue Cheese Hummus is especially delectable when paired with the coolness of celery sticks and the sweetness of carrot sticks.
Hey, blog readers, let’s kick it!
All right, stop. Pull up a chair and listen.
I am back with a brand new creation.
Hummus has a hold on me tightly.
I think about it almost daily and nightly.
Will I ever stop? Well, I don’t know.
Turn it on high; watch it go…
If you want some hummus, then just make it.
Check out this hook while the blender revolves it.
Hum-mus baby! Buf-fa-lo hum-mus baby!
Hum-mus baby! Buf-fa-lo hum-mus baby!
So, now you think I’m crazy? Think I’ve finally lost my mind? Maaaaaaaaybe I have….Hahaha! Or, maybe I’ve just been bustin’ a groove to some of my old ’90s cassette tapes! Or, the combination of listening to ’90s music and the fever I have as I’m writing this has made me delirious.
I’m just hoping it’s not the flu. The last time I had the flu, I watched a marathon of the TV show, Fringe. Let me just tell you that’s probably not the best show to watch when your mind is in a state of madness. Anyway, so let’s get back to the recipe.
So, in order to make this dish, you must first answer “yes” to the following questions:
- Do you like hummus?
- Do you like Buffalo sauce?
- Do you like blue cheese?
If you answered “yes” to all three questions, get ready for the flavor explosion that is BUFFALO BLUE CHEESE HUMMUS! This tangy dip is especially delectable when paired with the coolness of celery sticks and the sweetness of carrot sticks. This dish is also enhanced by the earthiness of scallions and white pepper.
Is your mouth watering yet? OK, then I won’t make you wait any longer…
Learn how to make it
To make this Buffalo Blue Cheese Hummus, start by adding chickpeas, blue cheese crumbles, garlic, Buffalo sauce, chopped scallions, white pepper and kosher salt.
Next, begin processing on low speed, slowly adding olive oil while processing. Once you’ve used up the olive oil, process on high speed until smooth and creamy and no chunks remain. You may have to stop to scrape down the sides and then continue processing.
Once the hummus has a smooth consistency, transfer to serving bowl and garnish with additional blue cheese crumbles and chopped scallions.
Now, I’m getting out of here! Word to the hummus!
Hum-mus baby, so good, so good. Hum-mus baby, so good, so good…
Buffalo Blue Cheese Hummus
- 1 (15 oz.) can no salt added chickpeas / garbanzo beans (drained and rinsed)
- 1/4 cup vegetarian-friendly blue cheese crumbles + more for garnish
- 1 clove garlic (peeled)
- 1/4 cup Buffalo sauce (I used Frank's Red Hot)
- 1 tablespoon chopped scallions + more for garnish
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon kosher salt
- ¼ cup olive oil
- Add chickpeas, blue cheese crumbles, garlic, Buffalo sauce, scallions, white pepper and salt to the bowl of a food processor.
- Begin processing on low speed.
- While processing, slowly add the olive oil.
- Process on high speed until smooth and creamy and no chunks remain. You may have to stop to scrape down the sides and continue processing.
- Once the hummus has a smooth consistency, transfer to serving bowl and garnish with additional blue cheese crumbles and chopped scallions.
Are you a Buffalo sauce and blue cheese fan? Let us know in the comments below.
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