If you do not have roasted garlic: Put garlic cloves with the skin still on in a nonstick skillet and heat over medium low heat. Roasting the garlic will take approximately 40 minutes. Rotate the cloves every 10-15 minutes so that they are roasted on all sides. Set aside to cool. (You can also use raw garlic, reduce to 2 cloves).
When garlic is cool enough to handle, peel the skins off the cloves. Add the garbanzo beans, garlic, lemon juice, salt, tahini, olive oil, and hot wing sauce to food processor. Put the lid on and process until you reach your desired consistency, approximately 10-15 seconds. If the mixture is too thick, add water 1 Tbsp at a time and process briefly to combine. Taste and adjust seasoning, including hot wing sauce, to your liking.
When complete, use a spatula to put the hummus in a bowl. Add the blue cheese crumbles and stir to incorporate. Garnish with additional blue cheese crumbles if desired. Refrigerate for one hour and serve chilled with pita bread, carrots, and celery.
I found that 1 Tbsp of hot wing sauce was enough to give the dip a kick without being too strong. But if you are worried about the heat, start with one teaspoon at a time and continue incorporating more at the end until it is to your liking.Use your favorite vegetarian blue cheese for vegetarian version.
Buffalo Wing Hummus https://www.threeolivesbranch.com/buffalo-wing-hummus/ January 15, 2016