- Prep-time: / Ready In:
- Makes 3½ cups
- Serving size: ¼ cup
- Print/save recipe
Great Northern beans have a mild nutty flavor and are a great way to add variety to your hummus routine. This deluxe-tasting dip's success lies in the combination of sweet jarred roasted red bell peppers and the spicy kick of smoky Buffalo-style hot sauce. Hardcore heat-seekers will want to load up on the hot sauce here. Store any leftovers in an airtight container in the refrigerator for up to three days. Serve this flavor-packed buffalo hummus with cut veggies, pita squares, or whole grain crackers.
Tips
Bean swaps: Navy beans, pinto beans, and cannellini beans would also work well here.
Gluten-free version: To make this gluten-free, be sure to use a gluten-free hot sauce.
For more inspiration, check out these tasty ideas:
- Fresh Spinach Hummus
- Low-Fat Hummus
- Healthy Chocolate Hummus
- Or check out our full roundup of Healthy Hummus Recipes
By Brandi Doming,
Ingredients
- 2 15-oz. cans no-salt-added Great Northern beans, rinsed and drained (3 cups)
- ½ cup jarred roasted red bell peppers, drained
- ¼ cup Buffalo-style hot sauce, plus more to taste
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 tablespoon paprika
- 2 cloves garlic
- 2 scallions, thinly sliced
- Celery and carrot sticks and snap pea pods for dipping
Instructions
- In a high-speed blender or food processor combine the first seven ingredients (through garlic) and 2 tablespoons water. Cover and blend until very smooth and creamy, stopping a few times to scrape down sides of blender. Taste and adjust seasoning, adding more hot sauce if you like. Transfer hummus to a serving bowl and top with scallions. Serve with celery, carrots, and peas.
Per serving (¼ cup): 197 calories, 34 g carbohydrates, 12 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 10 mg sodium, 11 g fiber, 1 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(5 from 2 votes)This was a tasty dip! I make a similar cheesy fermented spread to slather on my veggie wraps by by blending the beans and roasted peppers with some liquid and added oat flour, hemp seeds, and a few cashews. To kickstart fermentation I use a combo of miso paste, liquid from an active veggie ferment, and a dollop of homemade yogurt, and let it culture for 4-8 hours in a warm place to taste. I blend again adding a spoonful of psyllium husk to thicken it, and sometimes add a bit of liquid smoke. It not only tastes great but is full of nutrition, fiber, and probiotics for a happy tummy. People think you are limited or give up so much not eating animal products, but it actually opens up a whole new world of variety, ingredients, flavors and cuisines from all over the world... and can really expand creativity!