Recipes by Kyle Manning, personal chef and catering manager at the Cuyahoga County Airport
Buffamus (Buffalo Hummus)
1 Can Chickpeas
2 Tbl Tahini
1/4 Cup Olive Oil
1 Lemon Juiced
1 tsp Kosher Salt
1 Small Red Bell Pepper - Roasted
1/2 Cup Buffalo Sauce
In the broiler or over an open flame roast the bell pepper until charred on all sides then place in a paper bag for 15 minutes.
Remove the pepper and scrape off the skin and removed the stem and seeds.
Place ALL ingredients into a blender or food processor and blend until smooth.
Buffamus is ready now or can be refrigerated over night (recommended) Garnish with Crumbled Bleu Cheese.