INGREDIENTS
1/4 cup
Frank's redhot buffalo sauce
2 cloves
Garlic
2 tbsp
Lemon juice, freshly squeezed
1/4 cup
Tahini
1 tsp
Paprika, smoked
1/2 tsp
Salt
1/2 tsp
Cumin
1 oz
Blue cheese
1-15 ounce can of chickpeas (drained and rinsed-- reserve ¼ cup liquid)