North American · 30 min · Easy · 6 portions

Buffalo Chickpea Dip

Name: Buffalo Chickpea Dip
Total time: 30 min
Yield: 6 servings
Ingredients: 1 lb 0.93 oz chickpeas, drained and roughly mashed; 7.05 oz vegan cream cheese; ½ cup hot sauce; 4 tbsp vegan ranch; 2.82 oz vegan cheese, grated; 3 scallions, sliced thin; 1 tsp garlic powder; 3 stalks celery, cut into sticks, to serve; salt, to taste

Hot sauce, chickpeas and something creamy, baked until it bubbles at the edges. The thing that vanishes first at every gathering it turns up to.

~300 cal per serving — Calories are approximate, per serving — a guide only.

nut-free

Plan it:

Method

1
Mash the chickpeas
Heat the oven to 200C (400F). Mash the chickpeas roughly with a fork, leaving plenty of texture. A smooth paste here turns the whole thing into hummus.
2
Mix the base
Beat in the cream cheese, hot sauce, ranch and garlic powder until it is evenly orange. Taste it now: this is the last chance to adjust the heat.
3
Bake
⏱ 20 min
Spread into a small baking dish, scatter the grated cheese over and bake until bubbling and browned in patches at the edges.
4
Serve hot
Scatter with the scallions, season, and serve with the celery sticks while it is still molten.

Notes

Hot sauces vary wildly in salt as well as heat. Taste before you add any salt at all, or it can end up inedible.

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Method

Mash the chickpeas

Mix the base

Bake

Serve hot

Notes