Super Bowl 50 is upon us which means time to cook up some game day grub. This week I am doing a series of my favorite football foods. I chose recipes that I feel are easy to make and can feed a crowd. Today it is appetizer time featuring: Buffalo Chickpea Dip. Be sure to stop back Thursday to see what I’ll be cooking for my super”bowl” entree. Hint Hint.
Buffalo chicken dip, better known in our house as Buff Chick Dip, has always been a crowd favorite. It’s creamy consistency mixed with a spicy kick makes for the ultimate game day snack. Unfortunately it is not the healthiest thing and is very high in fat. That is why I decided to seek out an alternative. That lead me to discover buffalo style hummus. I’ve always been a fan of hummus’ smooth creamy taste. I tested several recipes and finally tailored it to what I feel is the perfect balance. The end result comes velvety and zesty, much like the original. Only this version is better for the waistline.
- 2 cans Garbanzo Beans (drained and de-skinned)
- 2-3 cloves Garlic Cloves
- 2 tablespoons Organic Tahini
- 1/2 of a wedge Lemon Juice
- 4 tablespoons Hot Sauce (Franks Red Hot or Sriracha)
- 3 tablespoons Warm Water
- 1 teaspoon Smoked Paprika
- Salt & Pepper To Taste
- Remove skins from the garbanzo beans by lightly pinching the bean and discarding the skin. It can be tedious but it is totally worth it. It is what gives it a nice smooth, creamy consistency.
- Place all ingredients in a food processor or high speed blender and blend until smooth. Adjust hot sauce to your liking then blend again if necessary. Refrigerate until ready to serve.
- Serve with pita chips, corn chips or assorted veggies. (I like carrots and bell peppers). Enjoy
*It also tastes amazing on wraps or sandwiches incase you have any leftover… But I doubt that!