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.
Love this!! 2nd time making it, thought I’d spice up our Thanksgiving ♥️
As always, thank u Brandi.
Wonderful to hear Mark!!
Brandi, I’m at a loss for words (yes, me 😉) so here’s one: delicious!
I am obsessed with Franks Hot sauce! This dip is so satisfying! It’s my new go-to afternoon snack. Thank you!!
Super easy and delish! Will make again and again.
I’ve previously made this with a different hot sauce and have just remade it with Franks and I HIGHLY recommend using Franks!!! The taste is just so much better. It was good with a different hot sauce but Franks takes it next level!
Love it. Made with jar peppers. So tasty. My wife will love as she is “MS Buffalo.”
So happy to hear that Chris!
We loved it. I followed the recipe but only went with one tablespoon of Tapatío brand hot sauce and water to get the consistency of hummus. The result was spicy enough for us! We’ll make this again!
This is one of the best hummus recipes ever. I like the use of white beans better than garbanzo. It just seems to make it a level higher and a bit smoother. We love that kick in this recipe and it’s always a huge hit with any guest that tries it. 5stars
Thank you so much Estee! So glad you love the hummus so much, thank you for the review!
This looks amazing! what a great idea!
I absolutely love this hummus! I have made it too many times to count since you published the recipe. Thank you!
Haha, that is awesome Susie! SO glad you are loving this hummus, thank you so much for sharing!
Hi! I’m a farmers market vendor and was just thinking about coming up with a Buffalo Hummus! I thought I was being original! 😂
Yours sounds wonderful!
Haha!
Oh my goodness! I LOVE this hummus even more than your smokey white bean barbecue hummus. These two are definitely two of my favorite three hummuses I love and make.
My favorite thing to eat with this hummus is tortilla chips I make by baking Food For Life brown rice tortillas (tear them) with fresh lemon juice, Himalayan sea salt, smoked paprika, and chili powder. Sliced cucumbers are also amazing with this hummus.
So much perfect flavor, creaminess, and easy to make with pure ingredients. Yes! ❤
That is so awesome to hear Jessica, thank you so much for making it and the wonderful feedback! Sounds super yummy with the tortilla chips too!
I can use a vitamix for this, right? I’m lazy & hate pulling out the food processor.
Hi Michele, my vitamix is not large enough to really blend up all the ingredients smoothly since it’s so narrow. I personally don’t have success with hummus in mine. Especially since I don’t use oil and you don’t want to dilute it with water just to get it blended. You can try it I guess, but not sure how creamy it will get.
I made this hummus with a Hamilton Beach $40 blender (maybe even cheaper by now). It takes a few blends and time, but it worked! I made the recipe exactly as is. I didn’t add any extra liquids to make it blend. So, I’m sure a Vitamix will work great for this. The absolute best blender I’ve heard and read about is the Blendtec. This hummus is perfect though, so I hope you try it! 🙂