Buffalo Ranch Hummus with Pickled Celery strikes that balance between healthyish snacking and guilty pleasure, with rich, bold buffalo and ranch flavors spiked with a contrasting vinegary pop from pickled celery.
Anyone else got the COVID-19 quarantine munchies? My snacking game has been strong. I’ve had to socially distance myself from wavy Lay’s potato chips and Top of the Tater on numerous occasions over the past couple of weeks. Which isn’t easy when you’re not supposed to leave your house… except go to the grocery store to inevitably buy more chips and Top of the Tater…
But there’s been a fair amount of healthy snacking happening as well. I’ve been on a dip-vegetables-into-hummus kick. Because that totally cancels out the calories gained from shoving Top of the Tater dipped chips into my face hole. Rationalization for the win!
Everyone who’s ever made homemade hummus tells me how easy it is, but until recently I’d never attempted it. Whelp, with a social schedule that looks pretty barren for the foreseeable future, I decided now is the time to give it a try. And you know what? It IS easy! And I’m loving the results. Mostly because the unhealthy snacky portion of my brain decided that I should come up with a fun flavor.
Buffalo Ranch Hummus.
YES! Healthy-ish… but super tasty, addictive, and makes me feel less guilty for the Top of the Tater action. I made some tangy pickled celery to pair it with just to be extra fancy. I know some of you will be tempted to forgo the pickled celery, but you and I both know you’ve got time on your hands. And trust me, the tang of the vinegary, dill-icious celery is the perfect accent to cut through the rich flavor of that beautiful Buffalo Ranch Hummus.
Just imagine how much more satisfying binge-watching The Tiger King and Ozark will be while snacking on Buffalo Ranch Hummus with Pickled Celery.
So here’s one to add to your growing quarantine recipe queue; just maybe add it to the top of your list :).
I recommend making the pickled celery first so it can chill and marinate ahead of time.
Adapted from Delish.com’s Buffalo Hummus.
- Buffalo Ranch Hummus
- 1 (15 ounce) can chickpeas, rinsed and drained
- ¼ cup tahini
- ¼ cup plus 1 tablespoon Frank’s Red Hot Buffalo Sauce
- 2-3 tablespoons extra virgin olive oil*
- 3 tablespoons Hidden Valley Ranch seasoning
- 1 teaspoon garlic powder
- 2 teaspoons freshly squeezed lemon juice
- Pickled Celery
- ½ cup white vinegar
- 2 tablespoons white granulated sugar
- 1 teaspoon celery salt
- 1 teaspoon dried dill weed
- 1 cup finely chopped celery (or about 4 stalks)
- Buffalo Ranch Hummus
- Combine all ingredients in a food processor, starting with 2 tablespoons of olive oil. Process for 15 seconds.
- Remove top and scrape down the sides of the bowl.
- Continue processing another 15 seconds or until the mixture is smooth and creamy. If you're happy with the consistency, super! If you want it a little creamier, add another tablespoon of olive oil and process for another 10 seconds.
- Now put that deliciousness in a sealed container and chill for at least 2-3 hours to let the flavors develop.
- Pickled Celery
- Bring all ingredients except for the chopped celery to a gentle simmer over medium heat.
- Stir until the sugar and celery salt are completely dissolved.
- Remove from heat and let cool for 5 minutes.
- Add the celery to a small glass container and pour the pickling liquid over the celery.
- Let sit until it gets to room temperature, then chill in the fridge for 2-3 hours before using.
- Bringing it all Together
- When ready to serve, add hummus to a schmancy bowl, strain and arrange the pickled celery in the middle. Serve with pita chips, celery, carrot or bell pepper sticks, or cucumber slices. Store the Buffalo Ranch Hummus and Pickled Celery in separate, sealed containers for up to 7 days.
**Pickled celery is a super delicious addition to cold salads (think, pasta, tuna, or potato salads) and as a brat/hotdog condiment.