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Prep time
5 minutes
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Cook time
5 minutes
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Makes
1 bowl
Author Notes
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
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Ingredients
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1
(12-ounce) package of frozen artichoke hearts, thawed and cooked according to package instructions
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1
(15-ounce) can Great Northern beans, drained and rinsed
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6 tablespoons
Buffalo sauce
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2 tablespoons
tahini
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1 1/2 teaspoons
lemon juice
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1 pinch
salt, plus more to taste
Directions
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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.
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Puree together the beans, Buffalo sauce, tahini, lemon juice, and salt until smooth and creamy.
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Stir the artichoke hearts into the Buffalo mix.
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Get the crackers out and go to town.
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