Cheesy Buffalo Chickpea Dip

Twas the afternoon of 4/20

And all through the house

Every stomach was growling

Especially that of my spouse

The bowls were loaded

By my boyfriend with care

We smoked to oblivion

But the hunger was still there

I arose from the couch

To prepare a quick snack

I grabbed a can of chickpeas

And shredded some Colby Jack

A dollop of mayo

And a dash of Frank’s sauce

A sprinkle of spices

This dip is REALLY BOSS!



Ingredients (Organic, when possible):

  • 1 can chickpeas, drained
  • 1/3 cup vegan mayo**
  • 1/8 cup Frank’s hot sauce (original)**
  • 1 tsp garlic powder**
  • 1 tsp salt**
  • 1/2 tsp black pepper**
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 1/2 -3/4 cup Colby Jack, shredded (or vegan substitute)

**These measurements are approximate as I did not actually measure. Please adjust according to your flavor preference.


Start by draining your chickpeas and pulsing with a food processor a few times. You are going for a chunky texture, so don’t overdo it or you’ll end up with hummus. (Which is still yummy but not what we are going for here. 😉 ) Put the chickpeas in a mixing bowl and add the mayo, hot sauce, spices, and diced veg. Adjust the flavorings as needed. Add half of the cheese to the dip and stir to combine well. Pour into a small casserole dish and top with the remaining cheese. Bake at 400 degrees F for 20-25 minutes, until cheese on top is browned and the dip is bubbling. Cool for 5 minutes before serving.


This dip can be served with chips, veggie sticks, or toasted bread. (I served it with my homemade sourdough boule, but that’s another story…) This dip is also great cold, wrapped up in a tortilla, on a sandwich, or atop a salad! Any way you choose to eat it, this dip is sure satisfy those intense munchies. Enjoy! 😉

❤ Samantha






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