Buffalo Hummus

In searching for more recipes, I came across a new cookbook, One Part Plant by Jessica Murnane.  After making the Buffalo Hummus recipe, I spent time reading the introduction and was even more impressed. What resonates with me most is her creation of recipes as a result of finding foods that make her body feel better, versus a focused attempt to become plant-based and mostly gluten-free.  Her cookbook is sharing recipes she’s discovered along the way that make her body feel its best.  One of my favorite asides preceding the recipe for a Breakfast Potato Bowl is she got tired of ordering the oatmeal when she went out for breakfast with friends, so she started asking for the breakfast potatoes with the same veggies her friends were getting in omelettes – and the breakfast potato bowl was born!  Anyway, we tried her super easy recipe for Buffalo Hummus, and it’s pretty great.  Because chickpeas can be difficult on some to digest, she makes it with white beans, and adds in some buffalo sauce instead of garlic.  We enjoyed it as she suggests, spread on a warm tortilla and topped with veggies.

Buffalo Hummus

serves 4-6

from One Part Plant

INGREDIENTS

1 15oz can white beans, rinsed & drained (I used Great White Northern Beans, could also use Cannelini)

1/4 cup tahini

1/2 tsp pure maple syrup

2-3 tbsp Buffalo Sauce* (I used this one -PaleoChef Wing Sauce)

2-3 tbsp lemon juice

sea salt

DIRECTIONS

  1. In a small food processor (or high speed blender), place drained and rinsed white beans, tahini, syrup, 2 tbsp Buffalo sauce, 2 tbsp lemon juice, and a pinch of salt.  Blend until smooth.
  2. Taste a little bit.  If you think it needs more “kick” or flavor, add more buffalo sauce – I added 1/2 tbsp at a time, and found I needed 3 1/2 tbsp total to make it taste flavorful, but not spicy.  Add more lemon juice and salt, if needed. (I needed to add 1 more tbsp of lemon juice – 3 tbsp total, and two more pinches of salt).
  3. Enjoy as a dip or spread on a sandwich.  We enjoyed similar to pictured above, on a warmed corn tortilla with thinly sliced cucumbers, a pinch of chopped olives and a pinch of parsley.

*If you can stand more heat, I suggest using a “hot” Buffalo or Wing sauce.  She suggests trying to find a version without wheat, dairy, or eggs.  Tessemae’s is also supposed to be good – I saw it in the refrigerated produce section, near salad mixes, at Whole Foods.

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Buffalo Hummus – the final product!

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