3 c. canned chickpeas, drained and rinsed, 1/2 c. liquid reserved
2 to 3 coves garlic
1/4 c. tahini
1/4 c. fresh lemon juice
1 1/2 t. paprika
2 T. barbecue sauce
2 to 3 T. Cayenne hot sauce
1 T. distilled white vinegar
Kosher salt
Instructions
Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and 1 1/2 t. salt in a food processor. Puree until smooth and creamy.
Originally Submitted
7/10/2012
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