In food processor, puree drained chickpeas, tahini, Buffalo sauce, olive oil, lemon juice and garlic until smooth, stopping to scrape down sides as needed. Add water through lid until desired consistency is achieved.

Spread hummus onto serving plate or bowl. Garnish, if desired, with dairy-free blue cheese, chopped chives, paprika and drizzle of olive oil. Serve with celery dippers and pita chips.