A busy day of recipes -- Buffalo Wing-style Hummus

Today was very busy, but part of that (ahem! all of it) was my fault.  I had plenty on the to-do list, but I also got sucked into Pinterest during my meal planning and ended up finding multiple recipes that I wanted to try today.  (Did I mention that I'm still working on learning the virtue of patience?)  Thankfully, all my hard work was rewarded when all four new recipes that I tried today actually turned out...even when I modified them a bit.  (Honey is always telling me I should think about trying recipes the way they are written first, but that just seems a tad boring.)  Even more impressive, two were vegan recipes and they actually weren't horrible.  (Side note: I have learned to make many special diet dishes for extended family and friends, but that doesn't mean that I always like it.  And I still have no idea how someone could be a vegan, but that's my own issue...and you'll probably see, eventually, that I have plenty of food issues.)  So, what were these recipes?

1. Green Monster Spinach Smoothie -- my new favorite way to eat spinach, courtesy of Iowa Girl Eats
2. Coconut vegan cookies -- a bit cakey (because they're vegan), but full of flavor and low in fat from FatFree Vegan Kitchen.
3. Skinny figgy bars -- I thought they tasted like fig newtons, Honey thought they tasted like a fig crisp, but we both liked the results, so it's another winner from FatFree Vegan Kitchen.

I also made a hummus dip, a modification of Badger Girl Learns to Cook's Buffalo Wing Hummus.  The picture I took of the results will also serve as my photo challenge picture for the day, because while it is not a picture of "someone I love," it is a picture of what I do to make my Honey happy, which is almost the same thing. (Right?)

You can find the original recipe at the link (above), but I'll post what I did here.  It was a big hit in this house and I'm sure I'll be making a lot of this to go with our afternoon celery stick snack.

Buffalo Wing-Style Hummus

• 1 can of garbanzo beans (chickpeas) -- do not drain!
• 2 Tbsp crunchy peanut butter
• 1/2 Tbsp minced garlic
• 1/4 c. lemon juice (I used Real Lemon)
• 1 tsp smoked paprika
• 2 Tbsp BBQ sauce (I used Sweet Baby Ray's original because it's the best -- trust me)
• 2 Tbsp buffalo wing sauce (with a vinegar base)
• 2 Tbsp Sirracha
• 1/2 tsp. celery seed powder 
• Salt, to taste (you could also just use celery salt instead of two separate ingredients)

Put all of the ingredients in a food processor and blend until smooth.

It is so good!  A bit tangy and spicy with a good texture and a perfect compliment to celery or carrot sticks.

This recipe made about a pint.