Today, I’m happy to share a new book by my friend Matt Frazier, creator of the popular blog, No Meat Athlete. I’ve been a big fan of Matt since the early days of my own blog (and of course a big fan of his popular t-shirts!). I’ve always admired his down to earth and approachable writing style and passion for fitness and health. He truly feels like a buddy when you read his blog. Matt can make anyone at any fitness level feel welcome in his space and his enthusiasm about a plant-based diet does just the same. You know how some hard core fitness blogs can make you feel like peeing your pants? Well, I’ve never felt that way reading Matt’s blog. [Ok, maybe there was that one time.] He truly makes health and fitness feel like something we can all achieve whether you are just starting out or shooting for an ultra marathon. Oh and did I mention he does it all while eating a vegan diet?
Matt’s first book, No Meat Athlete, hit the shelves this week (which also marks the beginning of his 40-city book tour!) and I’m so grateful to receive a review copy of his book and to participate in this virtual book tour. First, I’ll tell you a bit about the book and then I’ll share a recipe from the book below! You don’t want to miss this one.
Here are some features of the No Meat Athlete Book:
Section I of this book is all about Plant-based nutrition for athletes, including topics like:
- Food and nutrition Philosophy
- Getting Started: Creating a healthy, Plant-Based eating habit
- Plant-Based nutrition for Sports: an In-Depth Guide
- In the Kitchen: Basic Cooking Skills to Save You time, energy, and embarrassment
- 55 recipes to Fuel Plant-Based athletes
Section II is called Running on Plants with topics like:
- How You Can Learn to Love running
- How to Make running a habit
- Taking It to the next Level: advanced training techniques
- Training for Your First (or Your Fastest) race
Matt also shares training plans for 5K, 10K, and half marathon races so you can get started right away!
As I mentioned, there is a recipe chapter in the book featuring 55 plant-based recipes geared towards athletes. These are the recipes that Matt and his family eat on a regular basis and you’ll find many quick and easy recipes in this chapter from Homemade Energy Gel to Cowboy Chili to Black Bean Brownies. Matt so kindly let me share a recipe with you today and let me tell you, it’s a GREAT one!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
No Meat Athlete Buffalo Hummus
Yield
2 cups
Prep time
Cook time
0 minutes
Total time
Matt’s note: Of all the foods I missed when I went vegetarian, buffalo chicken was number one. It wasn’t so much the chicken I craved as the tangy, burn-your-lips spiciness of buffalo sauce. For a while, I just bought bottles of it and put it on anything and everything, but because most buffalo sauce is made with butter, that stopped working once I went vegan. Fortunately my sister Christine came up with this variation, which combines my favorite flavor with one of the foods I eat most often (hummus). Booyah. As with other hummus recipes, substitute the liquid from the can of chickpeas if you wish to avoid oil. Printed with permission from the book No Meat Athlete by Matt Frazier. Excerpted by arrangement with Fair Winds Press. Copyright © 2013.
Ingredients
- 1 can (15-ounces or 440 g) or 1 1/2 cups (246 g) cooked chickpeas, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt (I used 1/2 teaspoon fine grain sea salt – AL)
- 2 cloves garlic
- 2 tablespoons (30 g) tahini
- 1 tablespoon (15 ml) hot sauce (I used Frank’s Hot Sauce – AL)
- 1 tablespoon (15 ml) lemon juice
- 1/2 cup (90 g) jarred roasted red pepper
- 2 tablespoons (28 ml) olive oil or liquid from can (I used water- AL)
- Cayenne pepper, to taste, for serving
Directions
- Combine all the ingredients except the oil (or water) and cayenne. in a food processor. Pulse a few times to combine and then scrape down the sides. With the motor running, stream in the oil (or water) through the feed tube.
- Continue to run the motor until you reach the desired consistency; I like to let it for for 5 minutes to get it really smooth.
- Add more salt, lemon juice, or hot sauce, to taste, and then sprinkle with cayenne pepper before serving. Angela’s note: I also sprinkled it with cumin, smoked paprika, and more hot sauce.
Nutrition Information
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Congrats again, Matt, on your new book! And good luck with the book tour. I wish you were coming to Toronto. :)
I wish Matt was coming to Toronto too! I love his podcast and listen to it all the time when I’m making food for the blog in my kitchen. This recipe sounds so delicious! I love my hummus with a good kick, and don’t know why I’ve never thought to put hot sauce in it!
My last boyfriend was a HUGE fan of buffalo flavored anything (wings, dips, whatever it was he would eat it) but he was also willing to try vegan food (and I got him hooked on Daiya!)…if only I had this recipe back then!
You should post natural skincare and makeup product ideas on here, it’s very hard to find quality natural products.
Yesss this looks delicious!! I put Frank’s hot sauce on everything from mock meat to vegetables. I wonder if my picky boyfriend would even like this…hmmm
That sounds amazing! I feel the exact same way about buffalo chicken… I don’t miss the chicken, I miss the buffalo :). And I love hummus! Thanks for sharing this!!!
Love this hummus!! Looks awesome!
This looks soo good!
I am always excited to find new hummus recipes!
I absolutely love Matt and agree wholeheartedly that he is down to earth and makes fitness and a plant based diet easily accessible to everyone.
This hummus is out of this world! I also miss that tangy Buffalo Sauce and love that it is combined with hummus, genius!
I can’t wait to get Matt’s book.
Totally feel ya on missing buffalo sauce. Because it is the best flavor ever. And it deserves to be slathered over everything.
Thanks for another great-sounding recipe that I will have to try, a blog that I will have to check out and a book that I will have to order (I have already pre-ordered yours and can hardly wait for it to come out).
It seems like making everything buffalo-sauce-flavored might be a new trend, which I’m really excited about! I’m looking forward to trying this recipe.
Looks and sounds delicious! I love the bright, vibrant color of the hummus. And thanks for the info on Matt. Sounds like a good blog to follow/book to get!
What an amazing looking humus recipe! I love buffalo anything! I often use it in Toffuti and non-dairy cheese recipes to make them taste more authentic. I wonder if this would still be the same without tahini? It’s the only ingredient I don’t have right now….maybe I could substitute something?
I’ve made hummus without tahini plenty of times and it’s still delicious. If you make it and feel like it’s missing that earthy, nutty somethin’ somethin’ try adding a little bit of peanut butter or other nut butter. :)
This looks like an awesome recipe for my hot-sauce-on-everything boyfriend. I’ve been craving hummus lately too, will have to give it a try soon!
I made this last night and I’m enjoying it for lunch today. I didn’t have roasted red peppers so I used half or a regular red pepper. It worked well. I added more Frank’s to the top, along with about a teaspoon of olive oil and some chili pepper flakes. Thank you so much for posting this recipe! Delicious!
Buffalo wings are what I miss most about giving up meat! Can’t wait to try this hummus. Your photos are gorgeous, Angela, I can’t wait to get your cookbook! I love recipe books with a lot of pictures, and I’m assuming yours will be chock full!
I’ve never had buffalo chicken (been vegetarian my whole life) but I recently discovered buffalo cauliflower with vegan sauce and oh my god, it’s amazing! This hummus sounds great! Saving that recipe to try. :)
I made this… doubled the franks and added a little cayenne… it is SOOOOO YUMMY
I did a superbowl cooking class last year and made a buffalo hummus. It was a hit! It is REALLY good on a veggie burger with avocado and tomato!
I have died and gone to hummus heaven, this is fantastic. Absolutely delicious, the whole family loved it!