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Buffalo chickpea dip tastes like a buffalo chicken dip but is completely vegetarian! It’s creamy, spicy, smoky, and perfect as a game day or party appetizer.

A small casserole dish of buffalo chickpea dip topped with green onion and served with fresh vegetables.

Every party needs a delicious dip and this one will blow everyone away! I’ve received rave reviews from friends and family for this dip—I think it will become my new party staple!

Some of my other favorite party dips are vegan fruit dip, dijonnaise (it’s so tangy and good!), chili corn salsa, or this vegan cheese ball (all of my friends constantly request it for parties, and I never leave the night with any leftovers!).

I’m adding this chickpea buffalo dip to my game day spread but it’s also great for holidays, BBQ’s, picnics, birthday parties, or as a healthy afternoon snack! Enjoy!

Why you’ll love this recipe

  • Easy to make – This Buffalo Chickpea Dip is a breeze to whip up, making it the perfect go-to recipe for any occasion. With simple steps and minimal prep time, you can have a delicious, crowd-pleasing dip ready to impress in no time.
  • Full of flavor – Get ready for a flavor explosion! This dip boasts a perfect balance of tangy and spicy buffalo sauce combined with creamy chickpeas. Each bite is packed with savory goodness that will keep you coming back for more. 
  • Versatile – Whether you’re hosting a game day gathering, a casual get-together, or just craving a tasty snack, this Buffalo Chickpea Dip fits the bill.
  • Perfect for sharing – Bring people together with this flavorful dip! It’s an excellent choice for social gatherings and potluck parties. Serve it your next party!
  • Make-Ahead – Plan ahead with ease. This dip can be prepared in advance and either baked right before serving or reheated, saving you valuable time on the day of your event.

Dip ingredients and substitutions

​Only simple ingredients needed! This is a great option if you need an easy dip that’s a total crowd-pleaser.

Gathered ingredients for this buffalo chickpea dip with labels.
  • Chickpeas: Opt for canned whole chickpeas for convenience, but you can also cook dried chickpeas if you prefer. If you don’t have chickpeas on hand, any white beans will work. Try navy beans, great northern beans, or cannellini beans.
  • Buffalo Sauce: Choose your favorite buffalo sauce. I used Frank’s Red Hot Buffalo Sauce since it’s vegan-friendly. Feel free to adjust the quantity based on your desired level of heat. 
  • Tahini: This sesame seed paste adds a rich flavor to the dip while contributing to its creamy consistency. Stir the tahini well before measuring to ensure an even distribution of oils. 
  • Unsweetened Non-Dairy Milk: Use any unflavored, unsweetened plant-based milk you prefer such as almond, soy, or oat. For a tangy element and added creaminess, use unsweetened non-dairy yogurt. For a thicker dip, start with less and increase quantity based on your desired thickness. 
  • Nutritional Yeast: This ingredient enhances the cheesy flavor of the dip, adding a savory and umami element. If you’re not familiar with nutritional yeast, it’s commonly available in health food stores and adds a plant-based boost of flavor. 
  • Apple Cider Vinegar: Introducing a subtle tang, apple cider vinegar complements the buffalo sauce and contributes to the overall balance of flavors. Distilled white vinegar or even lemon juice can work in a pinch.
  • Seasonings: Garlic powder, onion powder, and smoked paprika give this dip lots of flavor! If you don’t have smoked paprika, regular paprika can be used as a substitute, though it will lack the smoky flavor. Or try adding a few drops of liquid smoke to infuse the smoky flavor.

Topping ideas

  • Extra buffalo sauce
  • Slice green onions or chives
  • Nutritional yeast
  • Vegan shredded cheese – cheddar cheese or mozzarella cheese flavor would both be delicious
  • Vegan cream cheese
  • Diced tomatoes
  • Avocado

How to make this buffalo chickpea dip

This buffalo chickpea dip recipe comes together so fast! Just blend, bake, and serve!

Step 1: Preheat your oven to 350°F (175°C). Drain and rinse the chickpeas thoroughly. 

Ingredients for buffalo chickpea dip added to a blender pitcher.

Step 2: In a food processor or blender, combine the chickpeas, buffalo sauce, tahini, non-dairy milk, nutritional yeast, apple cider vinegar, and seasonings.

The blended buffalo chickpea dip in a blender pitcher.

Pulse until just combined for a chunky dip or blend until smooth and creamy.

Buffalo chickpea dip in a small casserole dish topped with a drizzle of buffalo sauce.

Step 3: Transfer the blended mixture into a small baking dish (I used a 6-inch oval baking dish). Before baking, create a zigzag pattern on the surface with extra buffalo sauce if desired.

Step 4: Place in the preheated oven on the center rack and bake for 15-20 minutes or until the edges are golden and the dip is heated through. Keep an eye on it to prevent over-browning. 

Once out of the oven, sprinkle the top of the dip with sliced green onions or chives.

Allow the dip to cool slightly before serving. Serve it with tortilla chips, vegetable sticks, or your favorite dippable snacks. 

Tips

  • If you prefer a smoother dip you can blend for longer.
  • Feel free to adjust the spiciness level by reducing the amount of buffalo sauce.
  • Serving a big crowd? Make a double batch! Simply double the recipe and use an 8×8 baking dish.
  • In rush? You can technically skip the baking and serve this dip cold. Or prepare it in advance and bake right before serving for a warm dip.
  • No blender or food processor? No problem! Use a potato masher to mash the chickpeas, then stir in the rest of the ingredients. It will be on the chunkier side but still just as delicious!

What to serve with this dip

Serve this vegan buffalo dip as a game day appetizer, healthy snack, holiday party appetizer, or use as a spread for wraps and sandwiches!

For dipping, some of my favorite options are:

  • Tortilla Chips – Always a classic and goes great with this creamy dip!
  • Vegetable Sticks – Fresh, crisp vegetables like carrot sticks, celery sticks, and bell pepper slices add some nice crunch to complement the creamy dip.
  • Pita Bread or Pita Chips – Toasted pita bread or pita chips offer a warm and slightly chewy alternative for dipping. 
  • Crackers – Choose an assortment of crackers, from simple water crackers to whole-grain varieties. This charcuterie crackers guide has a bunch of delicious cracker combos! On a side note, this would be a perfect dip to serve on a charcuterie board!  
  • Crispy Pretzels – Choose pretzel sticks or pretzel crisps for easy dipping. 
  • Breadsticks or Crostini
  • Fresh Pita or Naan Bread – Tear off pieces of soft, fresh pita or warm naan bread for dipping. 
A tortilla chip with a scoop of this buffalo chickpea dip.

Variations

This vegetarian buffalo dip so amazing as-is, but it’s also easy to customize and change it up! Here are some of my favorite ways to add variety:

  • Cheesy buffalo dip – For an extra indulgent and cheesy kick, fold in a cup of dairy-free shredded cheddar, Monterey Jack, or a blend of your favorite cheeses into the dip mixture before baking. The result is a gooey, savory delight that cheese enthusiasts will adore. For a homemade option, try this vegan nacho cheese.
  • Tex-Mex fusion – Mix in a few tablespoons of your favorite salsa. Add diced tomatoes, onions, and peppers for a burst of freshness.
  • Extra creamy – Amp up the creaminess by incorporating 1/4 cup of dairy-free sour cream or plain Greek yogurt into the dip mixture. This addition introduces a luscious tang that complements the buffalo sauce, creating a smoother and more velvety texture.

Storage

Refrigeration: Once cooled to room temperature, store any leftover Buffalo Chickpea Dip in an airtight container in the refrigerator for up to 3-4 days. 

Freezing: If you’ve made a larger batch and want to freeze portions, do so without toppings. Transfer the dip to a freezer-safe container, and store in the freezer for up to 2-3 months.

Reheating: For small portions, transfer the desired amount of dip to a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until warmed through. To reheat a larger batch, place the dip in an oven-safe dish and cover with aluminum foil to prevent drying. Heat in an oven at 350°F (175°C) for about 15-20 minutes or until warmed through. If you’re reheating a frozen portion, allow for additional time. 

Note: Reheated dip may be slightly thicker than when freshly made. If needed, adjust the consistency by stirring in a small amount of non-dairy milk until it reaches your preferred texture.

Buffalo chickpea dip in a casserole dish, surrounded by tortilla chips, carrot sticks, celery sticks, and fresh peppers.

FAQ’s

Can I make buffalo dip without chicken?

Absolutely! This Buffalo Chickpea Dip is an easy plant-based alternative that doesn’t rely on chicken for its flavor. The combination of chickpeas, buffalo sauce, and savory seasonings creates a deliciously creamy and satisfying dip perfect for both vegetarians and those looking to enjoy a meat-free option.

Do you have to bake buffalo dip?

While baking the Buffalo Chickpea Dip is recommended to achieve the optimal texture and flavor, you can serve this dip cold.

Can I make this dip in advance?

For sure! This Buffalo Chickpea Dip is a great make-ahead option. You can prepare the dip in advance and refrigerate it before baking. When ready to serve, simply follow the baking instructions, adding an extra 5-10 minutes to account for the dip being chilled. This flexibility makes it a convenient choice for entertaining, allowing you to spend less time in the kitchen when your guests arrive. Additionally, you can freeze portions for longer storage, making it even more versatile for planning ahead.

Buffalo chickpea dip served with a variety of fresh vegetable sticks.
A small casserole dish of buffalo chickpea dip topped with green onion and served with fresh vegetables.

Buffalo Chickpea Dip

5 from 1 vote
Author: Rachel
This buffalo chickpea dip is a savory sensation with a kick of spice and a hint of smokiness. Perfect for sharing, it's an irresistible appetizer that's sure to be a hit at any gathering.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8

Method

  • Blender or Food Processor

Ingredients 
 

  • 1 15-ounce can chickpeas drained and rinsed
  • ¼ cup buffalo sauce
  • ¼ cup tahini
  • ¼ cup unsweetened non-dairy milk
  • ¼ cup nutritional yeast
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 stalks green onion sliced, optional

Instructions 

  • Preheat your oven to 350°F (175°C). Drain and rinse the chickpeas thoroughly.
  • In a blender or food processor, combine the chickpeas, buffalo sauce, tahini, non-dairy milk, nutritional yeast, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt and black pepper. Pulse until just combined for a chunkier dip or blend until smooth and creamy.
  • Transfer the blended mixture into a small baking dish (I used a 6-inch oval dish). Before baking, create a zigzag pattern on the surface with additional buffalo sauce if desired.
  • Place the baking dish in the preheated oven and bake for 15-20 minutes or until the edges are golden and the dip is heated through. Keep an eye on it to prevent over-browning.
  • Once out of the oven, sprinkle the top of the dip with sliced green onions or chives.
  • Allow the dip to cool slightly before serving. Serve it with tortilla chips, vegetable sticks, or your favorite dippable snacks.

Notes

Feel free to get creative with additional toppings such as diced tomatoes, nutritional yeast, avocado, or extra hot sauce, depending on your preferences.

Nutrition

Calories: 143kcal | Carbohydrates: 18g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 386mg | Potassium: 245mg | Fiber: 5g | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg
Course: Appetizer, Snack
Cuisine: American
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