I love hot sauce. Especially Buffalo sauce. I really can’t emphasize that enough. I was born and raised in Buffalo, NY, so Buffalo sauce – aka wing sauce – has been a staple in my diet since I was old enough to eat solid foods. A couple days ago I was in the mood for hummus, but I wasn’t in the mood for plain hummus. I wanted something much more exotic, and I thought, “What if we make a ranch flavored hummus topped with Buffalo sauce?”
When Taryn and I began discussing the best way to go about this, it was obvious to us that we could simply add dry ranch mix to ordinary hummus, but that seemed a little lackluster. Instead, we decided to make our own fresh ranch mix from scratch. I also decided to use olive oil instead of vegan margarine for the Buffalo sauce to add another element of fusion to the dish. It all worked out incredibly well, and we devoured the hummus with celery, carrots, and tortilla chips.
- 2 cans Chickpeas, drained and rinsed
- 2 tbsp Tahini
- 1 tbsp Fresh Lemon Juice
- 1 tbsp Fresh Parsley
- 1 tbsp Fresh Dill
- 1 tbsp Onion Flakes
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 1/4 Louisiana-style Hot Sauce
- 1 tbsp Olive Oil or Vegan Margarine
- 2 tsp White Vinegar
- Add the hummus and ranch mix ingredients to a food processor and process on high until the hummus is smooth, scraping down the sides as needed.
- Add olive oil and/or vegan margarine to a saucepan and simmer on medium-low heat for 5 minutes, then add hot sauce and vinegar. Simmer for another 5 min, stirring occasionally with a wooden spoon or rubber spatula.
- Scoop the hummus into a serving dish, then drizzle the Buffalo sauce over the hummus.
We hope you enjoyed this recipe for Buffalo Ranch Hummus. If you’d like to find more recipes like this one, check out more of VeganFoodLover.com.
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