Take Heart!
From Christian Vegetarian Association (CVA)

No Meat Athlete's Buffalo Hummus


1 can (15-ounces or 440 g) or 1 1/2 cups (246 g) cooked chickpeas, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt (I used 1/2 teaspoon fine grain sea salt
2 cloves garlic
2 tablespoons (30 g) tahini
1 tablespoon (15 ml) hot sauce
1 tablespoon (15 ml) lemon juice
1/2 cup (90 g) jarred roasted red pepper
2 tablespoons (28 ml) olive oil or liquid from can
Cayenne pepper, to taste, for serving


  • Combine all the ingredients except the oil (or water) and cayenne. in a food processor. Pulse a few times to combine and then scrape down the sides. With the motor running, stream in the oil (or water) through the feed tube.
  • Continue to run the motor until you reach the desired consistency; I like to let it for for 5 minutes to get it really smooth.
  • Add more salt, lemon juice, or hot sauce, to taste, and then sprinkle with cayenne pepper before serving.
  • Angela’s note: I also sprinkled it with cumin, smoked paprika, and more hot sauce.