Hope everyone is enjoying their Memorial Day! This weekend Mike had the itch to pull out the smoker so yesterday we had a few people over and Mike smoked some ribs, pulled pork, and brisket that was AMAZING, as usual!
Since Mike mans the smoker, I’m always in charge of the appetizers and sides. Since it was 95° in Chicago yesterday, I picked dishes that didn’t require the use of the oven and were a little on the lighter side, gotta save room for the meat! I flipped through my giant folder of recipes that I’ve clipped from magazines and found a few that were perfect Luckily my mom came by on Saturday and we were able to get almost everything done beforehand, which was another big plus of these recipes!
We started with the Buffalo Wing Hummus which is so ridiculously simple to make! All you have to do is throw all the ingredients into the food processor and voila! homemade hummus! I adapted a recipe that I found in Food Network Magazine that originally called for barbeque sauce in the recipe. I was hesitant about this, but I still threw half of what the recipe called for into the mix. I wasn’t a big fan of the barbeque taste, but Mike liked it and everyone else seemed to as well, so this variation might not be all that bad. The recipe below leaves this out, so you get the “true” buffalo taste.
Buffalo Wing Hummus
4 cups called chickpeas, drained and rinsed, 3/4 cup liquid reserved
3 cloves garlic
1/4 cup tahini
1/3 cup fresh lemon juice
1 1/2 tsp paprika
5 tbsp buffalo sauce (or more, to taste)
1 tbsp distilled white vinegar
Salt, to taste
Directions: Add all ingredients to the food processor and blend until smooth and creamy!
Serve with veggies, crackers, pita chips, or any other dipping vessel…and enjoy!!