Buffalo Chickpea Dip
This quick and easy vegetarian dip is great for parties or just a casual Sunday afternoon in! Chickpeas are blended with spices, buffalo sauce, and just a touch of greek yogurt.
Serve it with tortilla chips and veggies for a nice little appetizer.
Ingredients
Ingredients List:
- 1, 15 oz can Eden Organic Garbanzo Beans, drained and rinsed
- ¼ cup Zoi Plain Greek Yogurt
- ½ tsp Tacoma Boys Onion Powder
- ½ tsp Tacoma Boys Granulated Garlic
- ¼ cup Stonewall Kitchen Buffalo Wing Sauce
- ⅓ cup shredded Tillamook Colby Jack Cheese
- Chopped green onion, to top
- Carrot sticks, to serve
- Celery sticks, to serve
- Tortilla chips, to serve
Preparation
- Preheat the Oven Preheat the oven to 350°F.
- Blend Ingredients To a food processor, add the chickpeas, yogurt, onion powder, garlic powder, and buffalo sauce. Pulse until the mixture is well combined and somewhat smooth, leaving some chickpea pieces slightly chunky for desired texture.
- Bake the Dip Transfer the mixture to a baking dish and spread it evenly. Top with the cheese. Bake in the preheated oven for 20–25 minutes, or until the dip is slightly bubbly and the cheese is fully melted.
- Finish & Serve Remove from the oven and top with chopped green onion. Serve warm, accompanied by carrot sticks, celery sticks, and tortilla chips for dipping.