30-minute buffalo hummus requires only 10
ingredients! Spicy chickpeas, crunchy vegetables, and creamy chickpea sauce.
- preparation time: 20 minutes
- cooking time: 10 minutes
- total time: 30 minutes
- serving size: 4 (packaged)
- courses: main course, snacks
- cuisine: vegetarian
- freeze friendly: no
- Does it remain? : 3 days
Ingredients:
American custom -
metric
1. seasoning
+ salad
2.
1/3 cup hummus (or store purchase)
3.
1 1/2 - 2 tbs. maple syrup (add more to taste)
4.
1 small lemon, juiced (1 small lemon produces about 2 tablespoons
or 30 ml)
5.
1-2 tbsp. hot water (diluted)
6.
1 head longleaf lettuce (or 1 bunch of kale per 1 head of longleaf
lettuce // clean, remove large stems, roughly chopped)
Buffalo chickpeas
- 1 x 15 oz canned chickpeas (rinsed and
towel dry //~ 1 1/4 cups per can, drained)
- 1 tbsp. coconut grapeseed seed
or olive oil)
- 4 tbs. hot sauce* (separate
//iIuse Louisiana pure crystal hot sauce)
- 1/4 teaspoon garlic powder (or
less than 1 clove of minced garlic per 1/4 teaspoon)
- 1 pinch of sea salt
Serve
- 3-4 vegan-friendly flour tortillas, pita,
or flatbread
- 1/4 cup red onion, diced
(optional)
- 1/4 cup small tomatoes, diced
(optional)
- 1/4 ripe avocado, thinly sliced
(optional)
Instructions
1. Add
hummus, maple syrup, and lemon juice to a mixing bowl and stir well. Add hot
water until thick but pourable.
2. Taste
and adjust the flavor as needed, then add lettuce or kale and stir. Shelve.
3. To
make chickpeas, add drained, towel-dried chickpeas to a separate mixing bowl. Add
coconut oil, 3 tablespoons of hot sauce (adjust according to the amount //if
changing the batch size in the original recipe), garlic powder, and a pinch of
salt - stir well/spread.
4. Heat
a metal or cast iron frying pan over medium heat. Once heated, add the
chickpeas and sauté for 3-5 minutes, gently mashing some chickpeas with a spoon
to form the texture (see image).
5. Once
the chickpeas are hot and slightly dry, remove them from the heat and add the
remaining 1 tablespoon of hot sauce (adjust according to the amount written in
the original recipe // if you change the batch size). Stir to mix. Shelve.
6. Assemble
with a generous lettuce salad on top of each package, followed by 1/4 cup
buffalo chickpeas and a pinch of diced tomatoes, avocados, and/or onions
(optional).
7. Serve
immediately. Store leftovers separately in the refrigerator for up to 3 days,
but preferably fresh. You can enjoy cold, room-temperature, or heated buffalo
chickpeas.
Nutrition (1 out of 4)
Serving size: 1 packet
of sodium: 696 mg
sugar: 5.6 g
fiber: 5.7 g
cholesterol: 0 mg
calories: 254
Trans fat: 0 g
saturated fat: 3.3 g
fat: 6.7 g
protein: 9.1 g
carbohydrates: 39.4 g