Paleo Buffalo Hummus
Paleo, Keto, Low-Carb, Gluten-Free, Legume-Free, Minimal Ingredients, Easy
This Paleo buffalo hummus is packed full of heat and is made with a cauliflower base, making this appetizer a must-make for those following a low-carb diet.
Do you remember those Hot & Spicy Cheez-It’s from ‘back in the day,’ when you didn’t think twice about the foods you were eating? Well, pair this buffalo hummus with these Paleo-approved crackers, and you will experience the same addicting flavor, but with healthier and low-carb ingredients!
Use freshly cut vegetables, such as cucumbers, carrots, or celery as vessels for dipping into this hot hummus for added nutrients and toning the spice down a few notches. This is the perfect appetizer for Summer cookouts or to feature at your next party.
Get creative and feature this hummus in deli roll-ups, in a baked chicken casserole, or smear some on a wrap with your favorite protein.
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your buffalo hummus turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Buffalo Hummus
1. Preheat the oven to 400 degrees. Line an edged baking sheet with parchment paper.
2. Place cauliflower florets and whole garlic cloves onto the prepared baking sheet. Spray with avocado oil and salt and pepper to taste. Bake in the preheated oven for 20 to 25 minutes or until florets are fork-tender.
3. Place cooked cauliflower florets, garlic cloves, tahini, buffalo sauce, avocado oil, and lemon juice into a food processor and blend on high for 1 minute or until smooth and creamy. Serve right away with fresh vegetables or Simple Mills Crackers, or store for later.
Tip: If your hummus is too thick, add 1 tablespoon avocado oil at a time until you get your desired consistency.
How to Store Paleo Buffalo Hummus
Hummus can be stored in an airtight container in the refrigerator for up to 3 days for optimal freshness.
Place individual portion sizes into small glass containers for lunches or eat as a low-carb on-the-go snack with fresh vegetables (cucumbers, celery, carrots, etc.) or a handful of Paleo crackers.
Essential Equipment for Making Paleo Buffalo Hummus
Baking Sheet – I love my stainless steel baking sheets, I don’t have to worry about toxic breakdowns.
Food Processor – An 8 to 10 cup food processor is the perfect tool for blending this hummus into a smooth and creamy dip and requires zero effort on your part!
More Must-Try Paleo Dips
Roasted Red Pepper Cauliflower Hummus – A non-traditional Paleo rendition of one of the most popular hummus dishes.
Basic Staples for Making Paleo Buffalo Hummus
Cauliflower – For this recipe, I love roasting the cauliflower and garlic; it adds to the heightened flavor profile of the hummus. If you prefer to use frozen cauliflower rice, prepare the cauliflower as directed and then follow the instructions below. This option is excellent for those who are short on time or when cauliflower is out of season and too expensive to purchase fresh.
Tahini – The tahini in this hummus brings a creamy, nutty flavor very similar to a traditional chickpea hummus.
Paleo-Approved Buffalo Sauce – For my buffalo hummus, I use Franks Red Hot Original since it is Paleo-approved. There are some other brands out there that provide buffalo sauce without the vegetable oils and preservatives. Make sure to read the ingredient list, and if you are unsure if something is Paleo-approved or not, check out my trusted Paleo brands in my Paleo pantry.
Avocado Oil – I love using avocado oil into this hummus, because of the added nutritional profile it brings and because of its light flavor. Avocado oil can be swapped out with equal parts of olive oil if desired.
Paleo Buffalo Hummus
- Baking Sheet
- Food Processor
- Preheat the oven to 400 degrees. Line an edged baking sheet with parchment paper.
- Place cauliflower florets and whole garlic cloves onto the prepared baking sheet. Spray with avocado oil and salt and pepper to taste. Bake in the preheated oven for 20 to 25 minutes or until florets are fork-tender.
- Place cooked cauliflower florets, garlic cloves, tahini, buffalo sauce, avocado oil, and lemon juice into a food processor and blend on high for 1 minute or until smooth and creamy. If your hummus is too thick, add 1 tablespoon avocado oil at a time until you get your desired consistency. Serve right away or store for later.
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.