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Vegan Buffalo Chickpea Dip

by Betsy Carter featured in Vegan Dips 4 Ways

Inspired by gfinthecity.com

Ingredients

for 8 servings

  • 15 oz
    cannellini bean, 1 can, drained and rinsed (425 g)
  • 1 cup
    raw cashew (130 g)
  • ¾ cup
    hot sauce (180 mL)
  • ½ cup
    non-dairy milk (120 mL)
  • ½ lemon, juiced
  • 1 tablespoon
    nutritional yeast
  • 1 teaspoon
    paprika
  • ½ teaspoon
    onion powder
  • ½ teaspoon
    garlic powder
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • 15 oz
    chickpeas, 1 can, drained and rinsed (425 g)
  • 1 cup
    shredded vegan cheddar cheese (100 g)
  • fresh scallion, for garnish
  • fresh parsley, for garnish
    Calories 314
    Fat 26g
    Carbs 37g
    Fiber 8g
    Sugar 3g
    Protein 12g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 375°F (190°C).
  2. In a food processor, add cashews and beans. Process until smooth.
  3. Add hot sauce, milk, lemon juice, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Process until smooth.
  4. Transfer to greased 9x9-inch (23x23 cm) baking dish and stir in chickpeas and cheese.
  5. Cover with foil and bake for 30 minutes.
  6. Garnish with scallions or parsley, if desired.
  7. Serve with pita chips or crackers.
  8. Enjoy!
 

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