It’s been a brutally hot summer but I think it’s safe to say the worst of it’s behind us. I absolutely love fall and the ritual of unpacking my coziest sweaters and socks. Of course, fall also means the return of football season. In my family, we’re big on settling into the couch and watching the game on Sundays. Of course, no football viewing sesh is complete without a table full of savory snacks to nibble on. I have a feeling this Vegan Buffalo Chickpea Dip Recipe is going to be on heavy rotation this season.
Whether you’re vegan or not, you’re probably familiar with buffalo chicken dip. I can’t speak from personal experience, but I just have a feeling this vegan version is even better than the original. Better yet, it couldn’t be easier to make. Just combine our Smoked Provolone Cheeze Spread with some hot sauce, nutritional yeast, and tapioca flour in a food processor. Blend it all up, then add in some chickpeas and pulse until the mixture is smooth, yet chunky. Bake for 15 minutes and serve! Tortilla or pita chips would both work great as dippers.
You can use any hot sauce in this recipe, but really, Frank’s hot sauce is the only option worth talking about. It has the perfect blend of vinegar and cayenne that makes it incredibly addictive. You can find it at pretty much every grocery store in the same aisle as the BBQ sauce and ketchup. As far as toppings go, I love the flavor chopped green onion adds to this dip. Chives and/or fresh parsley would also taste great. Will you make this Vegan Buffalo Chickpea Dip Recipe this football season? If you do, tag me on Instagram so I can see!
Vegan Buffalo Chickpea Dip Recipe
- 2 containers Plant Perks Smoked Provolone Cheeze Spread
- ½ cup hot sauce, plus more for drizzling
- 2 tablespoons nutritional yeast
- 2 tablespoons tapioca flour
- 1 can chickpeas, drained and rinsed
- Green onion, sliced, for topping
- Pita chips and celery, for serving
- Preheat your oven to 350F degrees.
- Combine the Smoked Provolone Cheeze Spread, hot sauce, nutritional yeast, and tapioca flour in a food processor. Run for 15 seconds or so, until everything is smooth and well combined.
- Add the drained and rinsed chickpeas to your food processor and pulse a few times to break up the chickpeas and mix them with the sauce. You want the mixture to be smooth-ish, but with some texture.
- Pour the dip into a cast iron skillet and drizzle with another spoonful of hot sauce. Bake for 15 minutes, until the buffalo chickpea dip is golden around the edges.
- Serve in the skillet or scoop the buffalo chickpea dip into a bowl. Top with sliced green onion and serve with pita chips and celery.