Buffalo Hummus

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One 29-ounce can chickpeas, drained and rinsed

1 cup hot sauce, such as Frank's 

2 tablespoons extra-virgin olive oil 

Juice of 2 lemons 

2 cloves garlic, quartered 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/2 cup crumbled blue cheese 

1 stalk celery, finely diced, plus 4 celery leaves, cut into chiffonade

Pita chips or celery sticks, for serving