Buffalo Wing Hummus

• 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
• 2 to 3 cloves garlic
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons paprika
• 2 tablespoons barbecue sauce
• 2 to 3 tablespoons cayenne hot sauce
• 1 tablespoon distilled white vinegar
• Kosher salt

1. Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and 1 1/2 teaspoons salt in a food processor.
2. Puree until smooth and creamy.
3. Per serving (2 tablespoons): Calories 39; Fat 1 g (Saturated 0 g); Cholesterol 0 mg; Sodium 138 mg; Carbohydrate 5 g; Fiber 1 g; Protein 2 g
4. Photograph by Raymond Hom

chickpeas, garlic, tahini, lemon juice, paprika, barbecue sauce, cayenne hot sauce, white vinegar, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/buffalo-wing-hummus-recipe.html (may not work)