Buffalo Hummus

• 1 can (16 Oz. Size) Chickpeas Or Garbanzo Beans
• 2 teaspoons Minced Garlic
• 1 Tablespoon Olive Oil
• 1 Tablespoon Sesame Oil
• 3 Tablespoons Frank's Red Hot Sauce
• 1- 1/2 Tablespoon Fresh Lemon Juice
• 1/2 teaspoons Smoked Paprika
• 1/4 teaspoons Garlic Salt
• 1/4 cups Reduced-fat Blue Cheese Crumbles

1. To begin, drain the can of chickpeas, reserving 1 or 2 tablespoons of the liquid.
2. In a food processor (I use my precious mini one) add chickpeas and garlic.
3. Pulse a few times to break everything up a little.
4. Next, add your oils, 1 tablespoon of the chickpea liquid, hot sauce, lemon juice, paprika and garlic salt.
5. Then chop on full speed, making sure everything is blending together.
6. I rotated chop and grind a few times to switch up the direction of the blade to ensure the chickpeas were smoothing out a little.
7. Adjust seasoning to your taste buds.
8. I played around with the paprika and garlic salt, and probably added another tablespoon of hot sauce to make sure we got the heatso use the recipe above as a starting point and adjust.
9. If its too thick, add a little more of the chickpea liquid or oil/hot sauce.
10. Scoop into a serving dish leaving a shallow well in the center.
11. Add blue cheese crumbles.
12. Refrigerate at least 30 minutes before serving with pita chips, pretzel crisps, veggies (I recommend celery), etc.

chickpeas, garlic, olive oil, sesame oil, lemon juice, paprika, garlic salt, crumbles

Taken from tastykitchen.com/recipes/appetizers-and-snacks/buffalo-hummus/ (may not work)