Buffalo Chickpea Dip

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.

Course Appetizer, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 143kcal

Author Rachel

Equipment

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

US Customary - Metric

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