I know y’all have been worried about me.
I mean, there are likely several reasons you could worry about me.
My fear of balloons is a a cause of concern for some. My ability to get sucked in to a book and polish it off in a single day could raise eyebrows. Or how about the fact that whether I’ve watched the movie or tune in to the last 5 minutes, I can still break out into a straight-up ugly cry at the end of Rudy?
We haven’t even breached the subject of my bizarre talent of coming up with odd commercials, slogans or just ridiculous rhymes. Just ask my Biffer (whose latest blog post talks about the day she could have felt old) about the compilation I made for her as she went off to college. It was an epic combination of our favorite hits from the 80’s and 90’s, along with some of my super special commercials and jingles – and it was on a mixed tape. Let that one marinate for a while. Do cars even come with tape decks anymore?
All of that aside, I know you’ve been worried because it’s been almost two months since I’ve posted a buffalo chicken flavored recipe.
Today, we’re rectifying that issue. I made this recipe a few weeks ago as a bit of an experiment, and the husband and I went crazy for it! We both love hummus, and obviously you know about the buffalo obsession – so this was the perfect combination. It makes a ton so it was perfect for us to snack on throughout the week – give it a try and let me know what you think!
Buffalo Hummus (6 servings / 3 WW pts. each + chips, celery, etc.)
1 16 oz. can Garbanzo beans/Chickpeas (reserve 1-2 Tbsp. liquid, drain the rest)
2 tsp. minced garlic
1 Tbsp. olive oil
1 Tbsp. sesame oil
1-2 Tbsp. fresh lemon juice
1/2 tsp. smoked paprika
1/4 tsp. garlic salt
3 Tbsp. Frank’s Red Hot Sauce
1/4 cup reduced-fat blue cheese crumbles
I made hummus once before in college and for some reason forgot how easy it is. It makes good amount, doesn’t require much prep work and only leaves one dish to be cleaned. How awesome is that?
To begin, drain the chickpeas, reserving 1 or 2 tablespoons of the liquid. In a food processor (I use my precious mini one) add chickpeas and garlic. Pulse a few times to break everything up a little.
Next, add your oils, 1 Tbsp. chickpea liquid, hot sauce, lemon juice, paprika and garlic salt. Then chop on full speed, making sure everything is blending together. I rotated “chop” and “grind” a few times to switch up the direction of the blade to ensure the chickpeas were smoothing out a little.
Adjust seasoning to your taste buds. I played around with the paprika and garlic salt, and probably added another tablespoon of hot sauce to make sure we got the heat – so use the recipe above as a starting point and adjust. If it’s too thick, add a little more liquid/oil/hot sauce.
Scoop into a serving dish leaving a shallow well in center. Add blue cheese crumbles. Refrigerate at least 30 minutes before serving with pita chips, pretzel crisps, veggies (I recommend celery), etc.
Try making some this weekend or at your next gathering and watch people who normally scoff at hummus devour it!