Can you believe that we’re already at the end of July? Man this summer is flying by. But, the cookouts are still rolling.
My husband and I love throwing gatherings. This past weekend we decided to invite a few friends over. Nothing over the top. Just a nice time out with friends. We served your usual cookout food, but I wanted to serve a different appetizer.
Usually I’d go with Deviled Eggs or make Pasta Salad, but this time I created a Buffalo Chickpea Dip. In other words, it’s a fancier version of hummus.
This Buffalo Chickpea Dip is basically a meatless recreation of buffalo chicken dip. The major differences is that I didn’t use chicken and I opted out of the extra layer of cheese (shocking..I know).
But like most of my recipes, there is no right or wrong way to do it. You can add cheese or you can top with cilantro instead of parsley.
Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins
Course: Appetizer, Snack | Cuisine: American
Keyword: Appetizer, Buffalo Chickpea, Chickpeas, Dip
Servings: 6 servings
Ingredients
1 15 oz. canned chickpeas
1/2 cup ranch dressing
1/2 cup Frank's Red Hot Sauce
1 tsp crushed parsley for topping
1/3 cup shredded four cheese blend optional
Instructions
1. Preheat oven to 350°F
2. Rinse and drain your canned chickpeas
3. In a food processor or blend, grind chickpea until a smooth consistency
4. In a mixing bowl add your chickpeas, hot sauce, and ranch dressing. Mix until everything is evenly mixed
5. Add your dip into a baking dish or bowl. Sprinkle cheese over top
6. Allow to bake for approximately 5-10 minutes or until cheese has melted
7. Let cool for a few minutes before serving
My husband and I love throwing gatherings. This past weekend we decided to invite a few friends over. Nothing over the top. Just a nice time out with friends. We served your usual cookout food, but I wanted to serve a different appetizer.
Usually I’d go with Deviled Eggs or make Pasta Salad, but this time I created a Buffalo Chickpea Dip. In other words, it’s a fancier version of hummus.
This Buffalo Chickpea Dip is basically a meatless recreation of buffalo chicken dip. The major differences is that I didn’t use chicken and I opted out of the extra layer of cheese (shocking..I know).
But like most of my recipes, there is no right or wrong way to do it. You can add cheese or you can top with cilantro instead of parsley.
Buffalo Chickpea Dip
This Buffalo Chickpea Dip is a great meatless version of your Buffalo Chicken Dip. Perfect for any party.Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins
Course: Appetizer, Snack | Cuisine: American
Keyword: Appetizer, Buffalo Chickpea, Chickpeas, Dip
Servings: 6 servings
Ingredients
1 15 oz. canned chickpeas
1/2 cup ranch dressing
1/2 cup Frank's Red Hot Sauce
1 tsp crushed parsley for topping
1/3 cup shredded four cheese blend optional
Instructions
1. Preheat oven to 350°F
2. Rinse and drain your canned chickpeas
3. In a food processor or blend, grind chickpea until a smooth consistency
4. In a mixing bowl add your chickpeas, hot sauce, and ranch dressing. Mix until everything is evenly mixed
5. Add your dip into a baking dish or bowl. Sprinkle cheese over top
6. Allow to bake for approximately 5-10 minutes or until cheese has melted
7. Let cool for a few minutes before serving
This looks like such a great BBQ or party appetizer! I'd dig right in!
ReplyDeleteIt's so delicious! And perefect for a BBQ
DeleteThis looks incredible!!! I've got to give this a try
ReplyDeleteI hope you enjoy!!!
DeleteThis looks like such a great snack to prep for get togethers... when we can have those again!
ReplyDeleteOh how I already miss get togethers already!!!
DeleteI am always looking for new recipes incorporating chickpeas. I'm going to have to try this!
ReplyDeleteGive it a try! I hope you like it
DeleteThis sounds SO good! I LOVE buffalo "chicken" dip and I cant wait to try it with chickpeas
ReplyDeleteIt tastes sooooo good. I hope you'll enjoy
DeleteI've never thought to use chickpeas in my buffalo chicken dip, but this is genius!
ReplyDeleteI love buffalo chicken dip, but I think 1/2 cup of Frank's Red Hot is too much for this amount of dip.
ReplyDeleteI made it, but it came out a little thin/runny before I baked, so I added a can of white beans (all I had), and that thickened it up. I’d either lessen the liquids or add a can of beans from the start. Tasty though!
ReplyDelete