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.
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.
Keyword buffalo hummus, buffalo ranch hummus, Frank's Red Hot hummus, pickled celery