Quick Answer

How do you make buffalo hummus?

Make standard hummus (chickpeas + tahini + lemon + garlic + salt blended until smooth) with a few modifications: add 2–3 tablespoons Frank's RedHot to the blend, add 1 tablespoon butter (or vegan butter) for the buffalo character, and reduce lemon juice slightly (the hot sauce provides acid). The result is a spicy, tangy hummus with distinct buffalo flavor. Serve with a drizzle of extra hot sauce on top and celery/carrot sticks on the side — the classic buffalo serving format in dip form.

Why Buffalo Flavors Blend with Hummus

Traditional hummus is built on chickpea earthiness, tahini richness, lemon brightness, and garlic depth. Buffalo sauce contributes vinegar tang (similar to lemon), cayenne heat (a new dimension), and buttery richness (complementing the tahini). The two flavor profiles overlap more than they clash: both have acid brightness, both have rich fat content (tahini vs. butter), and both pair naturally with garlic.

The key ratio: enough hot sauce to be clearly buffalo-flavored, not so much that the hot sauce overwhelms the tahini-chickpea base. The sweet spot: 2–3 tablespoons Frank's per standard hummus batch (14–16 oz chickpeas).

Buffalo Hummus

Prep Time 10 min
Cook Time 0 min
Total Time 10 min
Servings 8 as appetizer

Ingredients

  • 2 cans (15 oz each) chickpeas, drained (reserve liquid)
  • 1/3 cup tahini (good quality — Soom or Seed + Mill are excellent)
  • 2.5 tablespoons Frank's RedHot Original
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 cloves garlic, roughly chopped
  • 1 tablespoon unsalted butter (or vegan butter), melted
  • 3/4 teaspoon salt
  • 3–5 tablespoons reserved chickpea liquid (aquafaba) or water
  • 2 tablespoons olive oil (for the top)
  • Extra Frank's for serving drizzle

Method

  1. Reserve the chickpea liquid (aquafaba) from one can. Drain the chickpeas.
  2. In a food processor: blend garlic alone for 10 seconds until minced.
  3. Add tahini, lemon juice, Frank's, salt, and melted butter. Process 1 minute.
  4. Add chickpeas. Process 2–3 minutes, scraping sides occasionally.
  5. With processor running, add aquafaba 1 tablespoon at a time until hummus reaches desired consistency. Very smooth hummus needs 4–5 tablespoons.
  6. Taste and adjust: more hot sauce for heat, more lemon for brightness, more salt if flat.
  7. Transfer to a serving bowl. Use a spoon to create a shallow swirl/well in the top.
  8. Drizzle olive oil into the well. Add a generous drizzle of Frank's. Optional: sprinkle with smoked paprika or top with a few crispy chickpeas.

Tips

  • Aquafaba (chickpea liquid) creates smoother hummus than water — the starch in it emulsifies with the tahini for an ultra-creamy result.
  • Removing chickpea skins produces noticeably smoother hummus. After draining, rub chickpeas gently between your palms — many skins slide off. This step adds 5 minutes but makes a noticeable difference.
  • Process the tahini and lemon juice first (without chickpeas) — 60 seconds of processing 'whips' the tahini, producing a lighter, creamier base.

Getting the Perfect Texture

Smooth, creamy hummus requires three things:

  • Processing time: Most home hummus is under-processed. Run the food processor for a full 3 minutes after adding chickpeas. The texture changes noticeably between 1 minute and 3 minutes.
  • Liquid addition: The aquafaba or water is what produces a creamy, spreadable consistency rather than a thick, dry paste. Add gradually until you reach the texture you want.
  • Tahini quality: Cheap tahini (separated, bitter) makes mediocre hummus regardless of technique. Use a well-stirred, fresh tahini — the best brands are runny and light-colored without bitterness.

Serving and Topping Ideas

Buffalo hummus serves best with dippers that complement the heat:

  • Celery sticks: The classic buffalo companion — crunch and water content provide relief from the heat
  • Carrot sticks: Sweet crunch that pairs well with spicy hummus
  • Pita wedges or pita chips: Standard hummus dipper; pita chips hold up better to thick hummus than crackers
  • Cucumber rounds: Cooling, crisp, balances the heat
  • Tortilla chips: Works for a game-day snack board presentation

Toppings that elevate the presentation:

  • Drizzle of olive oil + Frank's for visual contrast
  • Smoked paprika dusted over the top
  • Blue cheese crumbles (classic buffalo pairing)
  • Crispy buffalo chickpeas on top for crunch and double buffalo intensity
  • Chopped scallions or fresh herbs

💡 The Party Board Version

Buffalo hummus is excellent as the centerpiece of a game-day appetizer board: buffalo hummus in the center bowl, surrounded by celery sticks, carrot sticks, pita chips, crispy chickpeas, blue cheese crumbles, and a small cup of extra Frank's. This format serves 10–12 people as an appetizer and takes 15 minutes to assemble. Make the hummus up to 2 days ahead (store covered in the refrigerator, add toppings just before serving). For a larger spread, include ranch dressing and buffalo chicken wings alongside — the buffalo hummus bridges the gap between the wing portion and non-wing guests.

Frequently Asked Questions

Yes — homemade buffalo hummus should be refrigerated and consumed within 5 days. The chickpea base is perishable, and the hot sauce (despite its acidity) doesn't preserve the hummus at room temperature the way commercial preservatives would. Keep covered in the refrigerator. The hummus may thicken slightly in the cold — let it sit at room temperature for 15 minutes before serving, or stir in a teaspoon of olive oil to loosen it. The hot sauce flavor intensifies slightly after a day in the refrigerator as the flavors meld.