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!
What is Hummus?
Hummus is a condiment made from cooked, mashed chickpeas, tahini, lemon juice, and garlic. Tahini is a sesame paste, sort of like the glue that holds the dish together. With roots in the Middle East, there it is enjoyed as a dip alongside pita bread. It’s typically garnished simply with a drizzle of olive oil, a few whole chickpeas and herbs and spices (like fresh parsley or paprika). I like to eat hummas as a dip with celery, carrots, and cucumbers. But you can also treat it as a spread and slather it on sandwiches.
How do you make Hummus?
In a food processor or blender!
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.
What ingredients are in Buffalo Ranch Hummus?
- Chickpeas (or garbanzo beans)
- Frank’s RedHot Buffalo Sauce
- Extra virgin olive oil
- Hidden Valley Ranch seasoning
- Garlic Powder
- Lemon juice, fresh-squeezed
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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.
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Buffalo Ranch Hummus with Pickled Celery
- Food processor
Buffalo Ranch Hummus
- 1 15 ounce can chickpeas, rinsed and drained
- 1/4 cup tahini
- 1/4 cup plus 1 tbsp Frank’s Red Hot Buffalo Sauce
- 2-3 tbsp extravirgin olive oil*
- 3 tbsp Hidden Valley Ranch seasoning
- 1 tsp garlic powder
- 2 tsp freshly squeezed lemon juice
- 1/2 cup white vinegar
- 2 tbsp white granulated sugar
- 1 tsp celery salt
- 1 tsp dried dill weed
- 1 cup finely chopped celery (or about 4 stalks)
Buffalo Ranch Hummus
- Combine all ingredients in a food processor, starting with 2tablespoons 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 chillf or at least 2-3 hours to let the flavors develop.
- 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.
- 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.