It’s Secret Recipe Club day!! Woot woot! I’m glad to have SRC lately to force me to cook delicious things and update this lil ole bloggy with them!
Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
This month I was assigned Colie’s Kitchen, a food and recipe blog by Nicole, a Texas wife, stepmom and home cook! Nicole has TONS of recipes in her arsenal. What caught my eye right off the bat was Nicole’s Sweet Potato Pie… but I figured I’d get yelled at if I tried to break into fall baking before October even rolled around.
One night I needed an appetizer for a crowd, so I headed over to see what Nicole had to offer. Buffalo Hummus immediately caught my attention (everyone knows how much I love buffalo ANYTHING) and I decided to try it.
(adapted from Colie’s Kitchen)
- 2 cans chick peas, drained and rinsed, 1/2 cup liquid reserved
- 3 cloves garlic
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons paprika
- 1/4 tsp cayenne pepper
- 2 tablespoons barbecue sauce (optional)
- 1/4 cup buffalo sauce
- 3/4 cup blue cheese crumbles
- 2 celery stalks, minced
Combine chick peas and liquid, garlic, tahini, lemon juice, spices, bbq and buffalo sauces in a food process. Process until smooth.
Stir in blue cheese and celery.
Serve with chips or celery sticks!
The verdict? I got TONS of compliments on this, especially from Nick (who housed half the recipe before I took it to my get together). I wasn’t a super huge fan of the sweetness from the BBQ sauce (so I made it optional in the recipe). Next time I’ll leave the BBQ out and just enjoy the buffaloey blue cheesy goodness!