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Hummus Buffalo Chicken Dip

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Creamy, protein packed, and cravable!

I actually created the dip by accident a few years back. It was such a hit, that is has been a go-to for game day. It’s perfect for those who are dairy free or are looking to bump up their protein intake. 

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Ingredients:

This recipe is very forgiving and should reflect your individual tastes and texture preferences. If you want it more spicy or with more chicken, WHATEVER, just modify the recipe. =)

  • 1 pre-cooked rotisserie chicken OR 4 – 4oz, cooked, boneless chicken breasts
  • 2 cups roasted red pepper hummus 
  • 1-4 cups of chicken broth – read the instructions below
  • 1 cup of hot sauce, more as desired
  • 1-2 tbsp granulated garlic, as desired
  • 1 tbsp onion powder
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp salt, or to taste
  • Optional: 1/2 cup cheddar or gruyere, shredded
  • Dippers of choice
    • whole grain crackers, or, 
    • whole grain tortilla chips, or, 
    • carrot and celery sticks, or,
    • toast points

Directions:

  1. I used my Kuhn Rikon hot pan for this recipe. You can use any cooking vessel you prefer. I like this one for the dip because I can cook on the stove top, then the heat is retained for 2 hours for a better eating experience and better food safety practice. 
  2. Directly in the stainless steel vessel of the hot pan, mix the hummus, spices and hot sauce. If using a baking/serving dish, do this step in a stock pot or sauce pan that can be heated on the stove top. Ensure your baking/serving dish is heat safe.
  3. On a cutting board, shred the cooked chicken into thin strips. 
  4. Add the chicken into the hummus mixture and mix until evenly distributed. 
  5. Add broth, 1/2 cup at a time to the dip mixture until you achieve the desired consistency. Usually, I add more than I think I will need, as the dip will absorb more and more liquid as it heats up and sits.
  6. Set the dip off to the side. 
  7. On the same cutting board (why dirty something else!?), shred the cheese. 
  8. Check on the dip and add broth as needed.
  9. Transfer the stainless vessel to the stovetop and turn on the burner to low-medium heat. 
  10. As it heats up, stir regularly and add broth as needed to keep desired consistency. 
  11. Once the dip is very warm throughout, turn off the heat. 
  12. Use hot grips or baking mitts to carefully put the stainless vessel into the hot pan sleeve. If using a baking/serving dish, you can transfer the dip into a heat safe serving dish. Be careful!
  13. Add the shredded cheese on top in an even layer. 
  14. Place the lid on top. The cheese will slowly melt after a few minutes from the ambient heat from the dip. 
  15. Serve warm with your choice of dippers. 
  16. Tag @thewellnesskitchenista on social if you make these recipe! 
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