Making your own dip is priceless. It’s fresher, cheaper and you can control what goes in it. Why buy store bought?!! I love to make homemade dips for game days, get togethers or just a lazy weekend day watching movies and snacking. This Skinny & Spicy Buffalo Dip is low-fat and ready to eat in 5 minutes. It can’t get much better than that!
Hummus feels like a staple in the plant based diet and while I love it, I wanted to try something a little different. So I decided to spice it up! This recipe has a hummus type consistency and is perfect for dipping. I love to serve it with celery, baby carrots, cauliflower and even pita bread or crackers. It’s also perfectly delish as a spread on a sandwich or a wrap.
Guys just love dips. Any kind, really. Don’t they?! Especially when watching a game or something. Marty loved this and tried to fit as much dip as he could onto whatever he was eating with it. He’s such a man’s man and I love that he loves it and will try all of the vegan things I make. Most of the guys I know would make a face if they heard it was vegan and then crack some dumb joke about being vegan so the fact that he’s down to try anything makes me happy! He knows that not all vegan food is rabbit food and actually tastes pretty damn good. I knew he would love this because 1) It’s buffalo flavored and 2) It’s spicy. It’s a win-win for everyone. I was inspired by Angela of Oh She Glows too. I’ve been eyeing her recipe for this dip she featured from the No Meat Athlete for some time. Any recipe on her blog is golden, as I’m sure you know! I left out the tahini to make it low-fat and added more water for a creamier texture.
Prep Time:
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PinIngredients
- 2 cans of chickpeas, drained and rinsed
- 1/4 cup water
- juice of 1 lemon
- 2 cloves of garlic, minced
- 2 tablespoons sriracha (or your favorite hot sauce like Franks Red Hot, to taste)
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- sea salt, to taste
Instructions
- Add garbanzo beans and water to food processor and blend until smooth.
- Add the rest of the ingredients and blend until smooth and well-combined.
- Transfer to a small bowl and sprinkle extra paprika on top.
- Serve with vegetables, crackers, chips or pita bread.
- Enjoy!
Hope you enjoy this recipe and tag me in your pictures if you make it! On Wednesday, I’ll be sharing pictures of what we did over the weekend – we went apple picking! It was the most perfect day and probably one of the last nice weekends we will have for a while here in Chicago so we figured we better do something festive outside. I must say, there is nothing better than picking an apple off the tree and eating it right there when it’s fresh, crisp and full of life. How dreamy would it be to have an apple tree in your backyard?!
I’ve been playing around with new logo’s if you haven’t noticed…! I wanted to personalize my logo and make it more my own. I should have the official new logo within the next couple days. What do you think?! I would love to hear your thoughts as you guys mean so much to me!!
Just found my new go-to buffalo dip!!!! What’s the secret to not eating it all at once?!?!
Could you tell me how many servings/calories per serving are in this recipe?? Looks delicious!
According to myfitnesspal’s calculator, the whole recipe is 596 calories, so around 150 if you eat 1/4 of the dip 🙂
Yum! This is a great recipe for when I want to change up the hummus routine!
Hi Becca! I agree – it’s fun to spice it up sometimes and switch up the normal hummus routine 🙂
I love hummus style dip but I’ve never tried a spicy kind before… Usually I do the roasted red pepper kind but I will definitely need to try this 😉 yummm!
Hi Michele – me too! This was my first attempt at a spicy hummus, I love the roasted red pepper flavor as well. Hummus is so versatile, it’s heavenly! But I love the spiciness in this recipe for a change, hope you enjoy!