Buffalo Chickpea Dip
A creamy, spicy, and protein-packed vegan dip made with chickpeas, dairy-free yogurt, and hot sauce. Wholesome, quick, and ready in just 10 minutes, this Buffalo Chickpea Dip is perfect for parties, snacking, or spreading in wraps.
Equipment
- 1 food processor
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 15 oz canned chickpeas rinsed and drained
- ½ cup plain dairy-free yogurt such as cashew yogurt
- ¼ cup cayenne pepper hot sauce like Frank’s RedHot
- 2 tbsp nutritional yeast
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- 1 green onion finely chopped
- 1 celery stalk finely diced
Instructions
- Prepare and Dry the Chickpeas: Open the can of chickpeas and pour them into a fine mesh strainer. Rinse well under cold running water until no foam or starch remains. Shake off excess water and spread the chickpeas on a clean kitchen towel or paper towel. Pat them dry gently to remove as much moisture as possible, as this step helps prevent the dip from turning thin or watery.
- Load the Food Processor: Transfer the dried chickpeas into the bowl of a food processor. Add the plain dairy-free yogurt, hot sauce, nutritional yeast, garlic powder, onion powder, and salt. These ingredients form the creamy and tangy foundation of the dip. Secure the lid of the processor firmly before moving on to the blending process.
- Pulse for Texture Control: Instead of blending continuously, pulse the ingredients three to four times in short bursts. The goal is to break down the chickpeas while keeping some small chunks for texture. Stop occasionally to scrape down the sides with a spatula if needed. Avoid over-processing—this dip should not resemble smooth hummus but rather a coarse, hearty spread.
- Fold in Crunchy Veggies: Once the mixture has reached the desired chunky consistency, carefully remove the processor’s blades. Use a spatula to stir in the finely chopped green onion and diced celery. These fresh vegetables add crunch and brightness, balancing the creamy and spicy flavors of the base. Mix until evenly combined.
- Taste and Adjust Seasoning: Scoop a small spoonful of the dip to taste. Depending on your spice preference, add more hot sauce for extra heat or an extra pinch of salt for balance. If you prefer a tangier finish, stir in a little more dairy-free yogurt. Adjust gradually and mix thoroughly to keep the flavors harmonious.
- Serve and Enjoy: Transfer the finished dip into a serving bowl. Smooth the top with the back of a spoon and, if desired, garnish with sliced green onions, a sprinkle of nutritional yeast, or a light drizzle of hot sauce. Serve immediately with pita wedges, crackers, tortilla chips, or fresh vegetable sticks. This dip also works beautifully as a spread for wraps, sandwiches, or even as a topping for baked potatoes.
Notes
- Drain and pat dry chickpeas thoroughly to prevent excess moisture in the dip.
- Use short pulses in the food processor to keep a chunky texture rather than blending smooth like hummus.
- Adjust hot sauce gradually to control spice level based on your taste.
- This dip is versatile—use it as a spread, filling, or classic dip.
- Double the recipe for parties or meal prep since it disappears quickly.
