Buffalo Hummus – Platings + Pairings

Never choose between hummus or buffalo wings again! This Buffalo Hummus is a party-ready dip that features layers of whipped blue cheese and homemade classic hummus that’s tinged with Frank’s Red Hot for that true buffalo flavor.

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This Buffalo Hummus is easy to make, super creamy and rich, tinged with the perfect heat, and can be prepared ahead of time.

Wondering what to serve with it? Here’s 25+ ides for what to dip in hummus.

What is buffalo hummus made of?

This buffalo hummus recipe has a handful of simple ingredients, such as:

Canned chickpeas
Garlic
Tahini
Lemon juice
Aquafaba (chickpea liquid)
Salt
Frank’s Red Hot Sauce

Overhead shot of buffalo hummus in bowl with pita dipping into it.

How to make it

First, make the hummus from scratch:

Blend the garlic cloves in a food processor or blender until they’re minced. Add the rest of the hummus ingredients and process until smooth. If it’s too thin, add more tahini until it thickens up. Transfer it to a serving bowl.

Next, make the whipped blue cheese:

Add all of the whipped blue cheese ingredients to the empty food processor or blender. Blend until the mixture is smooth and airy. Feel free to add a little more cream if it’s too thick.

Put it all together!

Spread the whipped blue cheese over the hummus in a serving bowl. Serve with a drizzle of hot pepper sauce, chopped carrots, celery & fresh dill. Enjoy!

Overhead close up of bowl of buffalo hummus topped with blue cheese.

Serving suggestions

How to make ahead & store

Simply make the hummus and whipped blue cheese a few days before serving and keep them in separate containers in the fridge. Assemble the dip when it’s party time!

FAQs

Should you peel the chickpeas when making hummus?

It’s up to you! Chickpea skins are edible and don’t affect the flavor of the hummus. Blending chickpeas without the skins can sometimes result in a smoother texture but the difference isn’t that noticeable.

Can you make hummus without tahini?

I don’t recommend leaving tahini out of the hummus recipe because it’s a necessary ingredient in authentic hummus. You can leave the tahini out if you can’t find any or replace it with Greek yogurt, but this would be more of a “chickpea puree” than hummus.

What does aquafaba do in hummus?

Aquafaba (or the liquid in a can of chickpeas) will make the hummus super light and fluffy. If you got rid of the chickpea liquid, just replace it with cold water.

How long does homemade hummus last?

Store your hummus in an airtight container in the fridge for up to 1 week.

Wine pairings

A Dry Riesling has a bright acidity and sweetness that can help balance the rich flavors in this dip.
Pinot Noir is always a great choice to pair with classic hummus because of its smooth finish and earthy notes.

More creamy dips to try

More tahini recipes

Did you try this buffalo wing hummus?

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For Serving:

1/3 cup finely chopped carrots
1/3 cup finely chopped celery
2 Tablespoons minced fresh dill
Crumbled Blue Cheese
Pita bread (fresh veggies and/or crackers)

Turn on food processor and toss in garlic through the lid. Process until minced.
Add remaining ingredients and process until smooth, adding chickpea liquid (or water) to thin as needed. Transfer the hummus to a bowl.
To the now empty food processor, add all of the whipped blue cheese ingredients (start with 1 TSBP cream) and blend until smooth & airy. If you find the mixture too thick, add a bit more heavy cream.
Spread this mixture over the hummus.
Serve with a drizzle of hot pepper sauce, chopped carrots, celery & fresh dill.
Enjoy with pita bread or veggies.

Blender or Food Processor