This Vegan Spicy Buffalo White Bean Hummus is the perfect dip or appetizer to impress your guests and friends at parties! It is loaded with spicy flavor, creamy texture and is totally oil-free!
Get those taste buds ready for an explosive spicy buffalo hummus. I think we can all agree that before going vegan, or maybe you aren’t even vegan, that we all loved buffalo wings. That spicy, rich and bold sauce just made them so addicting. Well, I don’t eat chicken anymore but I sure do love the bold flavor of hot sauce.
I was recently contacted by Crunchmaster who sells some amazingly, delicious crackers. They wanted me to try them out and give my opinion and create a recipe to go with them. With a name like Crunchmaster, how could I say no? Lol! I made sure to ask if they were vegan first, of course. They sent me their vegan crackers, since not all of their products are vegan. Let me tell you, I got a huge box of crackers and it’s ridiculous how good they are. They are absolutely DELISH. Nice salty, crunchy bite with wonderful flecks of seeds through them. Great depth of flavor. All of the ingredients are wonderful, except there is a small bit of oil, not a lot. I didn’t love that part, but for a special occasion or party, I don’t stress over it. It’s very hard to find crackers these days without some oil in them. I’ve tried a couple of brands and the flavor was rather lacking. These are incredible and were the perfect partner to go with my Spicy Buffalo White Bean Hummus!
I love the ingredients, too. They contain brown rice flour, corn, potato starch, safflower oil, oat fiber, dried cane syrup, sesame seeds, flax seeds, millet, sea salt, quinoa seeds. See, no nasty preservatives or weird chemicals. They are cholesterol-free, vegan and gluten-free.
They sent me two varieties.
Multi-Seed Crackers and Multi-Grain Crackers.
HOW TO MAKE VEGAN BUFFALO HUMMUS
To make this buffalo hummus, you need just 7 ingredients (+ salt and water) and all are easy to find:
- Great Northern Beans (or navy or cannellini)
- Red Bell Peppers (these are roasted to give a wonderful depth and smoky flavor to the hummus)
- Fresh Garlic (also roasted for a wonderful flavor)
- Lemon Juice
- Hot Sauce
Yes, I know that hummus means chickpeas and there are not chickpeas in this. Nobody needs to point that out. The reason I swap out chickpeas for white beans is because I do not use oil in my hummus recipes and the white beans make for a much smoother and creamier texture and the taste is much better as well. But it looks and tastes just like a hummus made with oil. So, rules or not, this non-chickpea hummus is to-die-for delicious.
If you like spicy and bold flavors, then you will love this hummus.
Other Vegan Hummus recipes:
Spicy Buffalo White Bean Hummus
- 1/2 cup 85g chopped red bell pepper (about half of a large one)
- 4 large 15g garlic cloves, with skins still on
- Two 15 oz cans of great Northern beans drained & rinsed (or cannellini or navy beans)
- 2 tablespoons 34g tahini
- 4-5 tablespoons 60g hot sauce(I really love Frank's Hot Sauce)
- 2 tablespoons 26g fresh lemon juice
- 2 tablespoons 26g hot water
- 1 tablespoon 7g paprika
- 1/4-1/2 teaspoon fine sea salt depending on how much hot sauce used
- Optional garnish: green onion
- Serve with the Crunchmaster Crackers!
- NOTE: I used Frank's Red Hot Original sauce. Please understand there are many varieties of Frank's sauces as well as hot sauce brands. Some have oil and some have more or less salt, so the recipe of the sauce and salt may need tweaking based on that. 1/4 teaspoon salt was perfectly salty for mine.
- First you will roast your bell pepper and garlic. Preheat an oven to 425°F and line a sheet pan with foil. Place the chopped bell pepper and garlic (with skins still on) on the pan. Roast for about 12 minutes until the bell pepper edges are beginning to brown.
- Meanwhile, add all of the remaining ingredients to a food processor. Start with just 4 tablespoons of the hot sauce. 4 tablespoons will give that nice spicy buffalo flavor and kick. Wait until after you've added the peppers and garlic to decide to add more. Blend for a couple of minutes until smooth, scraping the sides as necessary.
- Add the cooked bell peppers and garlic (with skins removed and roughly chopped) to the hummus and blend again for several minutes. You really want to let this run until it gets super smooth and creamy. Taste and add any more hot sauce if desired.
- Transfer to a bowl and drizzle more hot sauce on top and stir in, if desired. It will make it more spicy, so only do this if you want it extra spicy. For garnish, I love to add freshly chopped green onions.
Nutrition based on 4 servings: 265 calories, 5g fat, 14.5g protein, 37.8g carbs, 12.4g fiber, 3.6g sugar