Buffalo Ranch Hummus strikes that balance between healthyish snacking and guilty pleasure, with rich, bold buffalo and ranch flavors in a creamy hummus, pleasantly spiked with a contrasting vinegary pop from pickled celery.
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My snacking game has been strong lately. I’ve had to socially distance myself from wavy Lay’s potato chips and Top the Tater on numerous occasions over the past couple of weeks.
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 the Tater dipped chips into my face hole. Rationalization for the win!
And this Ranch Buffalo Hummus is one delicious rationalization.
Everyone who’s ever made homemade hummus tells me how easy it is, but until recently I’d never attempted it. 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.
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 Wing Hummus.
If you love dips, you've got to try my Pickle Chip Dip and Cucumber Pico De Gallo next.
Why You Will Love This Recipe
- So easy to make. All you need are a handful of ingredients and a food processor or blender to make your own creamy hummus at home!
- Great flavor. Inspired by buffalo wings served with Ranch dressing; here both flavors combine to make a bold Buffalo Wing hummus.
- Healthy-ish! But also super tasty, addictive, and makes me feel less guilty for any mindless snacking. Plus this pairs super well with vegetables, like carrots, cucumbers, and celery. Bell peppers too!
Ingredients
- Chickpeas (or garbanzo beans) - Reach for canned chickpeas and strain them beforehand.
- Tahini - A must for hummus, lends creaminess and richness and a little nuttiness.
- Frank's Red Hot Buffalo Sauce - The one and only! You could of course make your own homemade buffalo sauce for this recipe as well.
- Extra virgin olive oil - Helps lend creaminess and get that hummus to be the right consistency. Use what the recipe recommends, but don't be afraid to serve with an extra little drizzle on top.
- Hidden Valley Ranch seasoning - I'm an HVR fan so that's what I reach for when Ranch seasoning is needed. Or, make your own to use here.
- Garlic Powder - To really amp up that garlic flavor, but this could be left out. You might also consider using smoked paprika or a pinch of cayenne.
- Lemon juice, fresh-squeezed - Brings a touch of acidity to help balance out those umami-forward savory flavors.
A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!
How to Make Buffalo Ranch Hummus - Directions
- Step 1: Make the pickled celery. Bring all ingredients except for the chopped celery to a gentle simmer over medium heat and 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.
- Step 2: Make the hummus. Combine all the ingredients in a food processor, starting with 2 tablespoons of olive oil. Process for 15 seconds. Remove the lid and scrape down the sides of the bowl. Continue processing another 15 seconds or until the mixture is smooth and creamy. Now put that deliciousness in a sealed container and chill for at least 2-3 hours to let the flavors develop.
For a hummus that's a little creamier, add another tablespoon of olive oil and process for another 10 seconds.
This recipe was adapted from Delish.com’s Buffalo Hummus.
Top Tips
Tip 1. Make the pickled celery first. I recommend making the pickled celery first so it can chill and marinate ahead of time.
Tip 2. Refrigerate for up to 7 days. Store the hummus and pickled celery in separate, sealed containers for up to 7 days.
Serving Suggestions
This hummus is perfect for all your entertaining needs. Pair it with these Air Fryer Frozen Chicken Wings and Cheddar Bay Sausage Balls.
Add it to a dip board or spread with this Roasted Garlic Chimichurri, Spicy Pico de Gallo, Creamy Green Sauce, and No Mayo Spinach Dip.
Recipe FAQs
If you need to have the creamiest hummus, blending your chickpeas for a longer amount of time and adding extra olive oil can help you achieve creamy hummus bliss. Just add the oil a little at a time until you've reached peak creaminess.
I'm going to encourage you to make the recommended accompanying quick-pickled celery, but you could also try adding a drizzle of olive oil, Frank's Red Hot, and Ranch dressing. Crumbled blue cheese or thinly sliced green onions would also be divine.
More Fun and Tasty Dip Recipes
If you tried this buffalo hummus recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
Buffalo Ranch Hummus
Equipment
Ingredients
Buffalo Ranch Hummus
- 1 15-ouncec can chickpeas rinsed and drained
- ¼ cup tahini
- ¼ cup Frank’s Red Hot Buffalo Sauce plus 1 tablespoon
- 2-3 tablespoons olive oil
- 3 tablespoons Hidden Valley Ranch seasoning
- 1 teaspoon garlic powder
- 2 teaspoons lemon juice freshly squeezed
Pickled Celery
- ½ cup white vinegar
- 2 tablespoons white granulated sugar
- 1 teaspoon celery salt
- 1 teaspoon dill weed dried
- 1 cup celery finely chopped, about 4 stalks
Instructions
Buffalo Ranch Hummus
- Combine all ingredients in a food processor, starting with 2 tablespoons of olive oil. Process for 15 seconds.
- Remove the lid 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.
Serving Instructions
- 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.
Notes
Nutrition
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