This fully vegan buffalo chicken dip is not just hummus with spicy sauce mixed in. You'll love the spot-on texture (and flavor) of this simple recipe. —AnnieCate
Test Kitchen Notes
This recipe is featured in a story sponsored by Crunchmaster crackers. —The Editors
(12-ounce) package of frozen artichoke hearts, thawed and cooked according to package instructions
(15-ounce) can Great Northern beans, drained and rinsed
1 1/2 teaspoons
salt, plus more to taste
In This Recipe
Once the artichoke hearts are thawed and cooked, place them into a clean kitchen cloth or towel. Gather up the ends of the cloth and squeeze out all the extra liquid; discard liquid. Shred the artichoke hearts with a fork.
Puree together the beans, Buffalo sauce, tahini, lemon juice, and salt until smooth and creamy.