Say hello to the only dip I want to eat for the rest of forever.
Dramatic, I know.
But seriously, I can’t get enough of this creamy, spicy, salty, cheesy, hummus-y goodness.
I really don’t know how it took me this long to develop a recipe that combines hummus with buffalo sauce (since I have a decade-long habit of drizzling buffalo sauce over my hummus before diving in with whatever chips or veg I have on hand) but I’m so glad I finally put the two together to make an *official* buffalo hummus recipe because this dip is INSANE.
It all starts with a thick, creamy, garlicky homemade hummus with a little buffalo sauce stirred in for extra tang and heat.
Then, cauliflower gets sautéed until tender and golden, tossed with even more buffalo sauce, and piled high atop the hummus.
A crumble of blue cheese, a sprinkle of scallions or chives, and a mountain of pita chips and/or celery sticks later, and you have yourself a bowl of buffalo cauliflower hummus, ideal for any social gathering that calls for buffalo wings and/or dips (cough, Super Bowl party, cough).
And, unlike most social situations where celery is the most boring of all the snack options, the celery here is 100% necessary. It adds lots of crunch, has the perfect built-in boat for scooping up extra hummus, and helps cool out all the spice going on in this dip.
Translation: yes, we’re eating our vegetables and loving every moment of it, thank you for asking.
Let’s not waste any more time talking: grab yourself some cauliflower and a bottle of buffalo sauce and let’s do this thing!
If you make this recipe, let me know what you think! Leave a comment below, or take a picture of your Spicy Buffalo Cauliflower Hummus and share it with me on Instagram so I can see! Happy snacking, friends!
Spicy Buffalo Cauliflower Hummus Dip
Time: 20 minutes
Serves: 4+
Ingredients:
- 1 batch homemade hummus (or 2 cups/16oz store-bought)
- 1/4 cup + 2 Tablespoons buffalo sauce (such as Frank’s Red Hot or The New Primal)
- 1/2 small head of cauliflower
- 1 Tablespoon olive oil
- 1/4 teaspoon each salt, pepper, and garlic powder
- 1/4 cup crumbled blue cheese
- 1-2 scallions, thinly sliced
- Celery sticks and/or pita chips, for serving
Instructions:
- Stir 2 Tablespoons buffalo sauce into the hummus, then spread it into the bottom and slightly up the sides of a serving bowl.
- Remove the leaves and core from the cauliflower, then dice into small pieces, stopping when you have 2 cups of finely chopped cauliflower.
- Heat a large skillet over medium heat, add olive oil and cauliflower, and cook for 6-7 minutes, stirring occasionally, until tender and golden.
- Add spices and remaining 1/4 cup of buffalo sauce, stir to combine, and turn off the heat.
- Spoon the buffalo cauliflower on top of the hummus, top with thinly sliced scallions and crumbled blue cheese, and serve immediately.
MAKE IT VEGAN: omit the blue cheese or replace with your favorite soft vegan cheese.
MAKE AHEAD: the hummus can be made up to 5 days in advance, and the cauliflower can be cooked, seasoned, then cooled, and quickly reheated on a pan with the 1/4 cup of buffalo sauce right before serving.