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!
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SPICY BUFFALO WHITE BEAN HUMMUS
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)
- Tahini
- Paprika
- 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.
MORE VEGAN HUMMUS RECIPES
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Spicy Buffalo White Bean Hummus
Ingredients
- 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 (30g) fresh lemon juice
- 2 tablespoons (30g) hot water
- 1 tablespoon paprika
- 1/4-1/2 teaspoon fine sea salt
- Optional garnish: green onion
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.
- I use this scale.
Instructions
- 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.
Absolutely delicious! I’ve never liked red pepper until I made this recipe. Thank you!
Yay!! Love to hear that, thank you Valerie for the feedback!
Yes!!! This hummus looks so good! A nice change of pace from regular hummus which can get a little boring, let’s be real :’D
Thank you Hannah!
Your photos are top-notch, Brandi. No doubt about that!! Plus, excellent hummus idea. I always thought hummus needs to have chickpeas in it. More out of the box thinking required on my end 😉
You are too kind Howie, thank you so much! I really appreciate the compliment. Haha, I know…I always did too, but once I tried white beans in my BBQ hummus, I was hooked!
This looks absolutely wonderful! Loved your picture and ingredients of the hummus:) yummy!
Thank you Uma! So glad you love the pictures!
That bowl looks so inviting. I want to take one of those crackers and dip into it right now. Love the color too!
I really enjoyed this recipe. Thank you for sharing. Instead of the tahini, I used 2 tablespoons of sesame seeds. I put everything in my Vitamix and it turned out great. I also subbed smoked paprika for paprika.
Awesome Joe! I’m so happy you loved it, thank you for the feedback!
I could totally eat spicy hummus everyday! The heat the buffalo sauce with the creaminess of the beans is such a wonderful combination 🙂
Yummy! this hummus recipe looks amazing! I will test it out soon!
Awesome Stef!
I just made this and it is delicious!! I used jarred roasted peppers and raw garlic. I doubled the Frank’s (which does have oil in it btw). And then dipped baked red potato slices in it. I will be making this a lot!! Thank you!
Wonderful Barbara! So glad you loved it! You must have a different red sauce version then (I know there are several by Frank’s) because the one I have is oil-free and fat-free. The only ingredients (read off the bottle) are: Aged cayenne red peppers, distilled vinegar, water, salt and garlic powder. If yours has oil in it, it must be a much more diluted flavor version since you were able to double the sauce. With 5 tablespoons of the hot sauce I used, it was SPICY, anymore and it would almost burn my mouth off, haha!! That sounds really good dipping red potato in it!!
I just made this, and after dipping several bell pepper slices and pitas wedges in it, my boyfriend said “That stuff is bomb!”
Thank you!
Awesome Karen! I’m so happy to hear it was such a hit with your boyfriend! Thank you for the feedback!
Omg!!! I can only imagine how insanely flavorful and creamy this is!! First off all, you have used basically all of my favorite ingredients rolled into one delicious recipe. Second – roasted red pepper and garlic??? Yes please! That must add such an amazing flavor – I love roasted pepper and garlic! And using white beans instead of garbanzo beans is genius!! Not only are they super creamy, but you don’t deal with the pesky skins like you do with garbanzos. This is just fantastic!!! And of course hot sauce. I’m almost ashamed to admit how much hot sauce we go through in a week! Ha! We put it on everything so adding it to hummus is just perfect. I’ll definitely have to make this for my family’s next get together! These photos are simply gorgeous, my friend!
Thank you so much my friend!! Oh, the red pepper and garlic gives so much flavor to the hummus! I agree, so much better than chickpeas and they get smoother so much faster too! You are so sweet, thank you!! xx
Wow, this looks so good. I want to eat the entire thing!
Thank you so much, Amanda, it is so good!
I just made this hummus and WOW was it ever good! I didn’t want to wait for it to chill first it was THAT GOOD.
I doubled the salt to 1/2 tsp and although you always try to stay oil free I felt it needed about 2TBS of olive oil to give it depth of flavor. That’s just my personal preference. I stayed with 4TBS of hot sauce, that was more than enough for me! Thanks for an awesome recipe!
So glad you loved it Suzanne, thank you! Yes, if you just used the 4 tbsp of sauce, you may need more salt (since hot sauce contains salt). I used 5 tbsp and the 1/4 teaspoon was plenty salty for me! Did you add the tahini? Because the tahini helps give that depth of flavor and this is so boldly flavored I don’t miss the oil! But I also used 5 tbsp of hot sauce, lol!
Thank you so much for making it!
I did add the tahini. I know tahini is a great sub for oil, but adding 2 TBS of olive oil was just what it needed. Eliminating good fats and oil isn’t a dietary necessity for me. Barring that, this is seriously a fantastic hummus recipe! Thanks again!
Love this hummus! Help Franks hot sauce has GMO’s. Do they have a non gmo version? Thanks!!!
Hi Cindy! What makes you think it has gmos? It is just cayenne pepper and vinegar, I don’t worry too much about it in the case of hot sauce.
Wow Brandi! Your hummus looks sooo amazing, I can almost taste it. I love hummus so much, and yours looks super delicious. Oh and those crackers look incredible as well and I love the fact that they are gluten free. Enjoy! 🙂
Thank you so much Ela, that’s so kind of you!
We are currently living in Mexico and it is impossible to get lemons here. Do you think I could substitute lime?
Sure, I think that’d be fine 🙂
I LOVE buffalo sauce on my hummus! I seriously drizzle it on top every time. So this recipe is right up my alley! Now I can have it in the hummus AND on top. I love both white bean and chickpea hummus. I grew up with both kinds and the white is definitely a more creamy flavor and texture. But I love both to mix it up since I sometimes don’t want creamy! This looks delish and I will definitely make it soon!
Oh, I have several hummus recipes on my blog with chickpeas too and they are totally yummy! But, when comparing the two, I have to say I prefer the white bean. I find the chickpea flavor harder to cover up and not quite as creamy and I gotta have creamy hummus! But either way, I will eat it, I LOVE hummus in general, lol!
I just made this and before I knew it, I ate half of the batch. It is yummy!
Thank you so much Jeanne for taking the time to leave a review! Haha, so glad you loved it that much!
I love anything buffalo so this is totally right up my alley! The crunchmaster crackers are some of my favorites!
I have almost tried those crackers so many times actually. The ingredients are really clean and that tiny bit of oil doesn’t bother me, plus they are GF. While I am much more of a sweet snacker, a bag/box of crunchy salty things tends to disappear pretty fast around me too lol, especially when there are delicious dips involved! I hope you won’t be hurt if I subtract the hot sauce from this spicy bold equation, because the other flavors sound wonderful! I have recently remembered how much I love paprika in the midst of a recipe project, and that with the bell pepper, lemon brightness, and of course creamy texture sounds addictively good indeed! The texture looks SO much better with the white beans vs. chickpeas, I really don’t know why chickpeas haven’t been booted out of the job of hummus-base by now 😀 Plus none of those pesky little skins that I never know whether to peel off or not. Anyways…what a fantastic flavor inspiration for hummus. Protein, veggies, carbs–I think I could eat enough cracker-fulls to make it count as a meal 😉
Seriously, aren’t those crackers amazing? Dangerous because I can’t stop eating them. But I am thankful that the oil content is rather low. 3 g of fat for 16 crackers is not bad. I know, right? Chickpeas are good with the right recipe, but they taste SO nasty and are so dry and such a strong taste and white beans are night and day to me when it comes to hummus. Instead of blending for a year with chickpeas, it’s creamy much quicker with white beans 🙂
Oh, and if you leave out the hot sauce, it’s going to be bland girl! Lol! That’s the biggest flavor ingredient. 🙂 But I know you prefer mild stuff!
Mmmm you know I love my hummus(es)! Spicy buffalo would be a hit in my family!
It’s too spicy for my daughter, but hey, more for me, lol!
Looks great! I never have tahini but always have sesame seeds. Could I sub them and maybe a tiny bit more water? I love your recipes, thanks so much!
Hi Deb! I would just leave the tahini out and not even bother with the sesame seeds because they likely would never blend up anyways. The tahini does give extra depth of flavor, but this hummus is so high on flavor, that I’m sure you would still love it without it. It should still blend up super creamy without it, but if necessary, add just a pinch more water. Let me know what you think of it!
Would you believe me I could eat hummus almost every day? It is a staple for me and I make it often, eat it with some veggie sticks and chips, crackers and call it dinner! This hummus is just calling my name. Luckily we have Frank’s hot sauce here in the Netherlands too, so I’m excited to make this! As for the crackers, I would definitely love to try them, but I’m not sure if they are available here in the stores.
I’m in the UK and I’m not sure what hot sauce is! Tabasco? Can you gIve me a couple of brand names or the ingredient list so I can find an alternative. Piri-piri sauce? Hot chilli sauce?
Hi Pear! I linked to the hot sauce I used above in the recipe. It’s not tobasco sauce. It is made with cayenne pepper, distilled vinegar, salt, garlic powder. It should say hot sauce on the front or for Frank’s brand it says, Red hot. It’s not hot chili sauce, that’s totally different. Look for one to have the ingredients I listed….most of the brands basically all have those same ingredients….key ingredient is the cayenne. It’s very spicy with a vinegar taste.
This looks so delicious I love hummus and Franks!! Yum! I’m going to make this this weekend!
Awesome! Come back and let me know what you think, thank you Karmakaii!
This is my first recipe of yours I’m trying and I’m exited as h*’ll! I’m a transition to being vegan and my husband is plant based. I am cringing looking at the bank account and seeing fast food or Pluckers stops during his lunch break. For all of tou non Texans, Pluckers is the best Texan wing bar, in fact I didn’t even like chicken wings until I had Pluckers. It goes without saying though that those days are behind me.
This looks like it will be the perfect solution for his lunch, and Frank’s Red Hot is his favorite sauce, it’s like it was meant to be! I will post pics on Instagram and let you know how it turns out!
Haha, awesome! I hope it’s a hit! It’s one of my readers favorite recipes and it’s so full of flavor. Enjoy!
I wanted to let you know my family loved this hummus! It has been almost a month since I made it and they want me to make more! It inspired me to make a fajita hummus with my leftover whit beans. It was pretty yummy. Could use some tweaking but I will work on it!