I honestly almost posted this recipe over the weekend because I COULD NOT wait to share it with you!
I made this ridiculous Healthy Buffalo Chickpea Dip last Saturday, and as soon as I set it on the table, the conversation went a little something like this:
Mark: “ALEXA. This is one of your best recipes!”
Alexa: “Really?! I love it, too! I’m so glad!”
Mark: “No seriously. You need to market this or something!”
Alexa: “Do you realize I have a food blog?”
Mark: “No but seriously. This is one of your all-time best recipes!”
aaaaaand that went on for about 20 minutes. And then again the following day when I made it for the second time in two days. ? Whoops. #noshame
In short, we freakin’ love this stuff.
And you totally will, too.
This is one of those recipes where you’ll take one bite and instantly shout, “Where have you BEEN all my life?!” One that you make for Super Bowl parties, potlucks, or get togethers, and everyone goes, “THIS is HEALTHY?!” One that you will literally not.be.able.to.stop.making. And one that only requires 6 ingredients.
I have had crazy-strong cravings for spicy foods lately, so I had to try and healthify, vegetarianize, and gluten free-ify one of my all-time favorite spicy dips! Especially in this next month and a half where everything centers around football. Healthy game day food that tastes just as sinfully delicious as the traditional stuff? Oh yeah, we’re going there.
It all starts out with one of my favorite healthy dip hacks – hummus! Hummus makes this Healthy Buffalo Chickpea Dip just as creamy, dreamy, and delicious as the classic buffchixdip without all of the cream cheese/ranch/blue cheese/etc. Pinky promise.
Next, ze hot sauce. Technically you can totally use any kind of hot sauce your little heart desires. However. Because we’re wanting this vegetarian buffalo chicken dip to taste as close to the original as possible, I will alwaysalwaysalways choose Frank’s. It’s a classic, and I love it so.
Next, for some extra flava, we’ll add some garlic, parsley, and cheese. If you’re dairy free and/or vegan, you can totally leave the cheese out or use nutritional yeast or use a vegan cheese. I added some mozzarella because it’s such a small amount (only 1/4 cup!), and it really helps to tame some of the blowyourfaceoff heat from the hot sauce. But, to each their own!
So you blend all of these ingredients together, pulse in some chickpeas, and bake for 20-30 minutes, and you’ll be greeted with the tastiest, creamiest, most flavorful vegetarian buffalo chickpea dip ever. Seriously, this stuff…I just had it with dinner, but I already want more!
This Healthy Buffalo Chickpea Dip is a big freakin’ deal. Gone are the days where vegetarians and vegans alike would pine over that cheesy, melty, spicy buffalo chicken dip; this Healthy Buffalo Chickpea Dip is here to make all of your dip dreams come true.
- 8-oz. plain hummus
- ½ cup hot sauce (I used Frank's)
- 1 clove garlic, minced
- 1-2 Tbsp. minced fresh parsley, plus more for topping
- ¼ cup shredded mozzarella, plus more for topping (optional, vegans use vegan cheese or nutritional yeast!)
- 1 14-oz. can chickpeas, drained and rinsed well
- Preheat the oven to 350 degrees F.
- Add hummus, hot sauce, garlic, parsley, and cheese to a food processor, and blend until smooth. Pulse in chickpeas until the mixture is chunky and the chickpeas have broken down a little (you'll still want a little texture here).
- Pour dip into a baking dish of your choosing (I have small crocks that I love), and bake 20-30 minutes, or until the dip is nice and hot.*
- Top with fresh parley, and serve with corn tortilla chips or carrots!
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