Buffalo Ranch Hummus with Pickled Celery
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Buffalo Ranch Hummus with Pickled Celery
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Buffalo Ranch Hummus with Pickled Celery strikes that balance between healthyish snacking and guilty pleasure, with rich, bold buffalo and ranch flavors spiked with a contrasting vinegary pop from pickled celery.
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Ingredients
Buffalo Ranch Hummus
- 1 ouncec can chickpeas rinsed and drained
- ¼ cup Tahini
- ¼ cup Frank’s Red Hot Buffalo Sauce plus 1 tablespoon
- 2-3 tablespoons olive oil
- 3 tablespoons hidden valley ranch seasoning
- 1 teaspoon garlic powder
- 2 teaspoons lemon juice freshly squeezed
Pickled Celery
- ½ cup white vinegar
- 2 tablespoons white granulated sugar
- 1 teaspoon celery salt
- 1 teaspoon dill weed dried
- 1 cup celery finely chopped, about 4 stalks
Instructions
Buffalo Ranch Hummus
- Combine all ingredients in a food processor, starting with 2 tablespoons of olive oil. Process for 15 seconds.
- Remove the lid and scrape down the sides of the bowl.
- Continue processing another 15 seconds or until the mixture is smooth and creamy. If you're happy with the consistency, super! If you want it a little creamier, add another tablespoon of olive oil and process for another 10 seconds.
- Now put that deliciousness in a sealed container and chill for at least 2-3 hours to let the flavors develop.
Pickled Celery
- Bring all ingredients except for the chopped celery to a gentle simmer over medium heat.
- Stir until the sugar and celery salt are completely dissolved.
- Remove from heat and let cool for 5 minutes.
- Add the celery to a small glass container and pour the pickling liquid over the celery.
- Let sit until it gets to room temperature, then chill in the fridge for 2-3 hours before using.
Serving Instructions
- When ready to serve, add hummus to a schmancy bowl, strain and arrange the pickled celery in the middle. Serve with pita chips, celery, carrot or bell pepper sticks, or cucumber slices.
Equipments used:
Notes
- I recommend making the pickled celery first so it can chill and marinate ahead of time.
Nutrition Information
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Calories
218kcal
(11%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Sodium
1912mg
(80%)
Potassium
148mg
(4%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
126IU
(3%)
Vitamin C
2mg
(2%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 1912mg | 80% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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