Buffalo Ranch Hummus with Pickled Celery

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.

Course Appetizer, Snack

Cuisine American

Keyword buffalo hummus, buffalo ranch hummus

Prep Time 10

Total Time 10

Servings

Calories 218kcal

Author Christina Koncker

Equipment

1 Food processor

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

I recommend making the pickled celery first so it can chill and marinate ahead of time.

Nutrition