The Sports Center alerts constantly buzzing on my husband’s phone, followed by groans of disappointment over the status of his “fantasy team”, tell me that it’s football season. The holidays and the food-filled gatherings that accompany them are also fast approaching. Both of these make for good excuses to throw together the recipe that I’m about to share with you, but, truth be told, you don’t need an excuse. For the love of everything that is right and good, just make this recipe.
Buffalo Chickpea Dip, guys.
This isn’t a new one by the way. This is a GF in the City classic that I’m re-posting here because it’s my recipe and I can do that, so there. 😉 This was/is without a doubt the most popular recipe I ever published on GFitC, and rightfully so. Everyone who has ever made or tasted it has absolutely loved it.
And while it’s great for sharing as an appetizer at social gatherings, we’ve found that it also makes a pretty spectacular dinner. Chris has even started requesting it for special occasions (both Father’s Day and his birthday this year). We also have multiple friends and family members who make this on a regular basis, more than half of the time as a meal.
This Buffalo Chickpea Dip is everything that you could possibly want from a buffalo dip: it’s spicy, ridiculously creamy, thick and scoopable. If that wasn’t enough, being that this version is vegan, it’s also totally free of cholesterol, low in saturated fat, and is loaded with fiber from all the beans. Oh and did I mention that it’s also free of both gluten and soy? It has that quintessential buffalo flavor and the whole chickpeas add great texture (they’re my future brother-in-law’s favorite part). We like to serve it with tortilla chips, celery, and carrot sticks for dipping. The tortilla chips used to be my favorite vehicle, but now it’s the celery, hands down.
Trust me when I say that you need this dip in your life. And also trust me when I say you might want to consider making a double batch. In my experience it goes fast, even (especially?) when placed beside a non-veg version. You’ll want plenty to go around.
This insanely delicious dip is guaranteed to please both vegans and omnivores alike. Luckily it doubles well, and the flavors will get even better if you prep it a day in advance.
- 1 15-oz can white beans, drained and rinsed
- 1 cup raw cashews
- ¾ cup original Frank’s Red Hot sauce
- ½ cup unflavored, unsweetened non-dairy milk (or water)
- 2 teaspoons lemon juice (about ½ lemon)
- 1 rounded tablespoon nutritional yeast (optional)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Ground black pepper
- Kosher salt
- 1 teaspoon fresh, finely-chopped parsley
- 1 teaspoon fresh chopped chives
- 1 15-oz can chickpeas, drained and rinsed
- 1 cup Daiya cheddar-style cheese, divided
- Preheat the oven to 375 degrees.
- Add the beans and cashews to the bowl of a food processor. Pulse several times to break them up a bit. Add the hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, garlic powder, and a pinch of black pepper. Process until the mixture is entirely smooth (this will take several minutes), stopping to scrape down the bowl as necessary. Adjust salt to taste.
- Scrape the bean mixture into a bowl and stir in the parsley and chives to evenly distribute. Stir in the chickpeas and ¾ cup of the Daiya.
- Transfer the dip to a 9×9-inch square baking dish and sprinkle the remaining ¼ cup of Daiya on top. (Note: Dip can be made up to this point a day or two ahead. Cover with plastic wrap and refrigerate until ready to heat and serve.) Cover baking dish tightly with foil and bake for 30 to 35 minutes, until warmed through. If the Daiya isn't fully melted, set the dish under the broiler for a minute or two to melt; this isn't necessary but looks nice.
- Serve with tortilla chips and veggies for dipping.