Buffalo Chickpea Dip

Buffalo chickpea dip is spicy, creamy and the ultimate snack or appetizer. Great for weekday snacking, cookouts, parties or game day. This healthy vegan buffalo dip is dairy free and budget friendly. Ready in just 5 minutes.

Course Appetizer, Snack

Cuisine American

Keyword buffalo chickpea dip, chickpea buffalo dip, vegan buffalo dip

Prep Time 5

Optional Cook Time 25

Total Time 30

Servings

Calories 266kcal

Author Samantha Rowland

Ingredients

2 cans chickpeas rinsed and drained
1/4 cup hot sauce
2 tbsp olive oil
1 tbsp dried chives
1 tsp dried parsley
1 tsp sea salt
1 tsp garlic powder
1/2 tsp dried dill
2-4 tbsp water

Instructions

Rinse and drain the chickpeas.
Add half the chickpeas, the hot sauce, olive oil and spices to a food processor. Process on high until smooth.
Add 2-4 tablespoons of water (start with 2 and increase slowly as needed) to the buffalo hummus until smooth and creamy.
Stir in the other half of the chickpeas into the buffalo dip.
Pour into a small casserole dish (8X8) and serve immediately or bake at 350F for 20-25 minutes until heated through.

Notes

Top tips

Serve hot, warm or cold. This buffalo chickpeas dip doesn't require any cooking, but if you want your dip to be warmed through, you can bake it before serving. It's even great right out of the fridge.
If you like a lot of texture in your dip, keep the second can of chickpeas whole.
- If you want the beans to be slightly less obvious, pulse them 3-4 times in the food processor (remove the dip first) to get a chunkier consistency that you won't be able to recognize as beans.
- If you want the dip to be completely smooth, you may need to add 1-2 additional tablespoons of oil and 2-3 additional tablespoons of water to get the perfect texture.
You can easily double or triple this recipe. It stores well in the fridge (up to 5 days) and is perfect for meal prep lunches.

Can you make this vegan buffalo dip without a food processor?

Yes, simply mash the first can of chickpeas with the back of a fork or a potato masher. Add in spices, hot sauce and avocado oil and mash more, getting the mixture as smooth as you can. Stir in water as needed. Add the additional can of chickpeas, stir and serve immediately or put in the oven.

Storing leftovers

Fridge: Store leftover buffalo cauliflower dip in the fridge in an airtight container for up to 5 days.
Freezer: Freeze leftovers in a freezer safe container for up to 2 months. I recommend using Soupercubes to freeze the leftover dip in ½ cup or 1 cup portions. Defrost in the fridge or heat up in the oven from frozen, covered at 350F for 30-40 minutes.

Reheating leftovers

You can enjoy this buffalo chickpea dip right out of the fridge, at room temperature or warmed up.

To reheat, place in a 350F oven for 15-20 minutes until warmed through.

Nutrition