Ok, so how many of you watched the Superbowl? I’ll admit that I didn’t, nor did I have any desire to, but from the way Facebook was blowing up that day and the days following, it was a disaster of a game. Makes me even more glad that I didn’t waste my Sunday evening watching it! But for those who do enjoy such things, or just attending the parties that are thrown in honor of the game, do I have a doozie of a recipe to share with you! The theme for our recipe swap this month, hosted as always by the fabulous Sarah of A Taste of Home Cooking, was Superbowl Snacks/Appetizers. The blog I was assigned was Hezzi D’s Books and Cooks, and while scrolling through her recipes I came across this buffalo hummus.
J and I eat quite a bit of hummus for snacks after work or in between meals or whatnot, and we had already been discussing that it would make more sense for me to make it at home instead (as I mentioned in yesterday’s post), so this was the perfect recipe for me to try out!! Even though we didn’t eat it while watching the Superbowl, we did enjoy every bite and I’m so glad that this is the recipe I chose! Be sure to check out all the other great recipes from the swap below, and add this one to your next get-together menu!
- 2 cans chickpeas, drained and rinsed
- 3 garlic cloves, minced
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 5 Tbsp Frank’s red hot (or other calorie-free wing sauce)
- 1 Tbsp white vinegar
- 1 Tbsp fresh parsley, chopped
- 1-2 tsp olive oil
- Place all the ingredients except the olive oil in a food processor. Process until smooth and creamy.
- Add olive oil, 1 teaspoon at a time, processing in between each addition, until the hummus is at your desired consistency.
- Refrigerate until ready to serve. Serve with your favorite veggies, pita chips, triscuits, etc.