This Creamy Buffalo Hummus Dip is a healthy and delicious appetizer that’s so easy to make. Add all the ingredients to a food processor, blend, and transfer to a bowl. Serve with pita bread, crackers, or veggies, and you have a super flavorful appetizer that’s also vegan and gluten-free. Don’t forget to bookmark this dip for the next big game day!
Hummus is a staple in our household, and I love making my own. It’s fun to experiment with different flavor combinations and this Creamy Buffalo Hummus is a favorite. Enjoy this healthy, protein-packed appetizer with pita bread, veggies, crackers, or added to sandwiches, wraps, and salads.
It’s a healthy snack option – Hummus contains almost 20 grams of protein per cup and 15 grams of fiber. This makes hummus a great snack choice throughout the day, especially when paired with veggies or whole-grain crackers.
It’s full of flavor – I love the flavor of buffalo. It’s tangy, sweet, spicy, and buttery. It goes great with refreshing veggies like cucumber and celery.
Why Your Body Will Love This Zesty Hummus
Digestion – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefit the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to the bile in the digestive tract, carrying out toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
Blood Sugar Regulation – Chickpeas are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes chickpeas a healthy choice for people with diabetes who need to control their blood sugar levels more.
Heart Health – Legumes contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
Buffalo Hummus Dip Recipe Ingredients
Chickpeas – I used two cans of chickpeas for this recipe, but you can definitely use home-cooked chickpeas instead. If you can’t find chickpeas, white or pinto beans are great substitutes.
Buffalo Sauce – I love using Sweet Baby Ray’s store-bought buffalo sauce. It comes ready to go, and the taste is so good. They have a mild and regular version. If you can’t find this exact buffalo sauce, you should be able to find something similar at the grocery store.
Tahini – Tahini is ground sesame paste and is traditional in hummus recipes. I love the nutty flavor and creaminess it adds.
Lemon Juice – Lemon juice adds a nice tangy freshness to this hummus recipe. Lime juice can also be used if needed.
Garlic – I always add fresh garlic to my hummus recipes, and this one is no different. You can add as many cloves as you like, but I recommend at least one.
Spices – I also like adding a bit of cumin, onion powder, garlic powder, and paprika for extra flavor.
How To Make Easy Buffalo Hummus
For extra smooth hummus, boil chickpeas for about 20 minutes with 1/4 teaspoon baking soda. You can also peel your chickpeas, but I don’t find that to be worth the time.
Add the tahini, buffalo sauce, lemon juice, garlic, paprika, cumin, garlic, and onion powder to a food processor. Turn on and blend until mostly combined.
Next, add the chickpeas and salt. Turn the food processor on and blend until the desired texture is reached. Add in about 2-4 Tablespoons of ice water while blending until the desired consistency is reached. You can also use the leftover chickpea liquid or olive oil if you prefer.
Give the hummus a taste and add any extra salt, spices, or buffalo sauce needed. Store hummus in the refrigerator, in an air-tight container, for 4-5 days. Enjoy with veggies, crackers, chips, and so much more! Garnish with thinly sliced green onion and a drizzle of buffalo sauce when serving, if desired.
Recipe Frequently Asked Questions
To ensure that this recipe is gluten-free, use a certified gluten-free buffalo sauce.
This recipe is already vegan.
Is this hummus spicy? You can make it as spicy or as mild-tasting as you like. I prefer to use a mild buffalo sauce, so mine isn’t too spicy.
How long does this hummus last? If stored in an air-tight container or in the refrigerator, hummus should stay fresh for about five days.
Is hummus freezer-friendly? Yes, hummus is freezer-friendly. However, it may not maintain its exact texture through the freezing and thawing process. Freeze hummus in an air-tight, freezer-friendly container and freeze for up to three months. Thaw in the refrigerator or at room temperature. Mix well before eating.
How should this hummus be enjoyed? Hummus is great with pita, crackers, and veggies. You can also add it to wraps, sandwiches, salads, and more.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
This Creamy Buffalo Hummus Dip is a healthy and delicious appetizer that is so easy to make. Add all the ingredients to a food processor, blend and then transfer to a bowl. Serve with pita bread, crackers or veggies and you have a super flavorful appetizer that just happens to be vegan and gluten free. Don’t forget to bookmark for the next big game day!
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup + 1 tablespoon buffalo sauce
1 tablespoon fresh lemon juice
1–2 cloves garlic
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt, or to taste
2–4 tablespoons ice water
Sliced green onion, for garnish
Serve with pita bread, crackers or veggies
Instructions
For extra smooth hummus, you can boil your chickpeas for about 20 minutes with 1/4 teaspoon baking soda. You can also peel your chickpeas, but I don’t find that to be worth the time.
To a food processor, add the tahini, buffalo sauce, lemon juice, garlic, paprika, cumin, garlic and onion powder. Turn on and blend until mostly combined.
Next, add in the chickpeas and salt. Turn food processor on and blend until desired texture is reached. Add in about 2-4 tablespoons of ice water in, while blending, until desired consistency is reached. You can also use the leftover chickpea liquid or olive oil if you prefer.
Give the hummus a taste and add any extra salt, spices or buffalo sauce needed. Store hummus in the refrigerator, in an air-tight container, for 4-5 days. Enjoy with veggies, crackers, chips and so much more!
If you’re looking for a quick and easy meal packed with protein and flavor, my 20-Minute Peanut Noodle Recipe is for you! You may already have all the ingredients for the homemade peanut sauce on hand, and you can use any kind of noodles you like. Top with chopped peanuts and fresh cilantro and enjoy for lunch or dinner.
I’m always in the mood for a big bowl of noodles, and these 20-Minute Peanut Noodles hit the spot every single time. The creamy peanut butter-based sauce is easy to make and packed with flavor. These peanut butter noodles can be enjoyed by themself or with a side of veggies.
Why You’ll Love These Easy Peanut Noodles
Easy to make – I love that these peanut noodles come together quickly and easily. If you have all the ingredients on hand, you can whip them up in just about 20 minutes.
Packed with flavor – My homemade peanut sauce is full of bold flavors that complement each other so well. I love using fresh ginger and garlic, and you can add in a few spoonfuls of chili garlic sauce for extra heat, if you like.
Great for lunch or dinner – These delicious peanut noodles are easy enough to make for lunch, but filling enough to enjoy for dinner. They can be eaten on their own, or you can bulk up this meal by adding in some vegetables and protein. Tofu or chickpeas work well.
Peanuts 101
Peanuts are often grouped into the category of “nuts,” but they are actually legumes, which belong to the pea family. They grow in softer pods, as opposed to hard shells that nuts like pecans, walnuts, and Brazil nuts have. Most people, including myself, usually just refer to them as nuts, though.
I sometimes feel like peanuts get a bad rap, compared to other nuts, because they’re higher in saturated fats and lower in Omega-6s, but peanuts can still be a healthy part of your diet. They’re packed with protein, fiber, and antioxidant properties. There are many peanut products available, including peanut butter, that can be ultra-processed and packed with sugar. Make sure to buy peanut butter that has no added sugar. You can also easily make your own peanut butter using peanuts and a blender.
20-Minute Peanut Noodle Recipe Ingredients
Noodles – I suggest an Asian-style noodle for this recipe. I love these Thai wheat noodles that come already cooked, but you can also use rice noodles or udon-style noodles that you cook beforehand. Regular spaghetti noodles can also be used, if needed.
Peanut Butter – I like to use a no-sugar-added, creamy peanut butter for this recipe. Crunchy can also be used, if you prefer.
Pure Maple Syrup – Make sure to get pure maple syrup, rather than pancake syrup, which often contains added ingredients and is much sweeter. Maple syrup adds a nice sweetness to the stir-fry sauce. You can also use honey or agave syrup if you prefer.
Tamari – Tamari is a naturally gluten-free sauce that is very similar to soy sauce. It’s a bit thicker than soy sauce, and I prefer to use it, but soy sauce works great too! Whether using tamari or soy sauce, I prefer the low-sodium version if possible.
Toasted Sesame Oil – Be sure to use toasted sesame oil, which has a lot more flavor than regular sesame oil.
Fresh Garlic – Fresh garlic tastes great and adds a lot to this peanut sauce! I always recommend using fresh garlic cloves rather than jarred, chopped garlic. It just doesn’t have the same taste, but it will definitely work if that’s what you have or prefer.
Fresh Ginger – Fresh ginger tastes much better than dried, so I use fresh ginger in my stir-fry sauce whenever possible. It’s best when grated so there aren’t big chunks in the sauce, as ginger can be tough.
Cornstarch – Cornstarch thickens the peanut sauce, coating the noodles nicely. You can also use arrowroot starch.
Water – Use the same water you drink. Room temperature, or warm, is best for mixing well into the sauce.
How To Make Quick and Easy Peanut Noodles
Heat a large pot of water to a boil, add noodles, and cook according to package directions. I like using the pre-cooked udon-style noodles that only need to be boiled for 4-5 minutes. Drain noodles and set aside.
Make the peanut sauce while the noodles are cooking. Add all the sauce ingredients to a jar, put the lid on, and shake until well combined. You can also mix the sauce in a medium-sized bowl, if you like.
Heat a large skillet over medium heat and pour in the sauce. Let the peanut sauce cook until thickened, about 3-4 minutes, stirring regularly so it doesn’t burn.
Once the sauce is thickened and coats the back of your spatula, stir in the noodles and cook for a few minutes until the sauce is fully incorporated into the noodles and everything is heated through. Remove from the heat and serve right away. Garnish with chopped peanuts, cilantro, and a squeeze of fresh lime juice, if desired. Enjoy!
Recipe Frequently Asked Questions
This recipe is vegan.
Make this recipe gluten-free by using gluten-free rice noodles and make sure to use gluten-free tamari or soy sauce.
Make this recipe nut-free by substituting the peanut butter with sun butter.
Is the peanut sauce spicy? No, you can make it as spicy or as mild as you like by adding chili paste or another Asian-style hot sauce of your choice.
How many servings does this recipe make? It makes two extra-large portions or four smaller portions. You can easily bulk it up by adding vegetables and/or protein.
How long do leftovers last? If stored in an air-tight container, leftovers should last 4-5 days. Reheat in the microwave or on the stovetop in a pan.
Can these peanut noodles be frozen? Yes, allow them to cool completely and then place them in a freezer-friendly, airtight container in the freezer for up to three months.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
If you’re looking for a quick and easy meal that is packed with protein and flavor, my 20 Minute Peanut Noodle Recipe is for you! You may already have all the ingredients for the homemade peanut sauce on hand, and you can use any kind of noodles you like. Top with chopped peanuts and fresh cilantro and enjoy for lunch or dinner.
Ingredients
1 lb 5 oz Asian style noodles*
1/3 cup water
1/3 cup creamy peanut butter
1/3 cup tamari, I like to use low sodium
1/4 cup pure maple syrup
1 tablespoon toasted sesame oil
1–2 tablespoons chili garlic sauce, to taste (depending on how spicy you want your sauce)
1 teaspoon rice wine vinegar
1–2 cloves garlic, finely grated
1 teaspoon finely grated fresh ginger
1 1/2 teaspoons cornstarch or arrowroot starch
Salt, to taste
Optional garnishes: chopped peanuts, chopped fresh cilantro or green onion
Instructions
Heat a large pot of water to a boil, add noodles and cook according to package directions. I like using the pre-cooked udon style noodles that only need to be boiled for 4-5 minutes. Drain noodles and set aside.
Make the peanut sauce while the noodles are cooking. Add all sauce ingredients to jar, place lid on and shake until completely combined. You can also mix the sauce in a medium sized bowl, if you like.
Heat a large skillet over medium heat and pour in the sauce. Let peanut sauce cook until thickened, 3-4 minutes, stirring regularly, so that it doesn’t burn.
Once sauce is thickened, and coats the back of your spatula, stir in the noodles and cook for a few minutes until sauce is fully incorporated into the noodles and everything is heated through. Remove from the heat and serve right away. Garnish with chopped peanuts, cilantro and a squeeze of fresh lime juice, if desired. Enjoy!
Notes
Asian style noodles: rice noodles, soba noodles, ramen noodles, udon noodles, lo mein noodles
Prep Time: 15 mins
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