Ingredients
- 1 can chickpeas, drained
- 2 Tablespoons tahini
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons water
- 1 – 2 Tablespoons buffalo wing sauce, to taste
- 1 teaspoon smoked paprika
- 4 cloves fresh garlic
- 1/2 cup roasted eggplant slices, seasoned with Trader Joe’s 21 Seasoning Salute or your favorite no-salt seasoning
- For garnish: blue cheese crumbles and an extra drizzle of sauce
Instructions
- In a mini food processor, blend together all ingredients until the hummus is nice and smooth. Start with a small amount of buffalo sauce, taste and then add more to your liking. If needed, add more water or olive oil to get the mixture to blend to a nice smooth, creamy texture.
- Put in a bowl, drizzle with a bit more of the sauce, and top with blue cheese crumbles (if you like). Serve with crackers, toasted pita wedges, celery sticks and baby carrots and/or other veggies. Enjoy!
Notes
Eggplant is optional here, but I loved the flavor and texture it added. I just happened to have some roasted eggplant slices in my freezer from last summer. To roast the eggplant, peel it first, then cut into thin (1/4-inch) slices. Brush both sides with olive oil and sprinkle with seasoning, salt & pepper. Place on a baking sheet in a single layer and bake at 400 F for about 10 – 15 minutes, then flip the slices and cook for another 10 minutes or until tender and browned at the edges.
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Nutrition
- Calories: 114
- Fiber: 2.1 g
- Protein: 2.9 g