Yaaaaaaas to all the nachos please!
Spicy foods are my favorite foods. I love love love anything with a kick. In fact, I have some sort of hot sauce at some point every single day.
Yes, every single day.
Hot sauce is a food group in Alexa World, and I dub these Vegan Buffalo Chickpea Nachos as one of the very best ways to use the addictive red stuff.
The whole “buffalo chickpea” thing isn’t new around here. Oh no. We’ve done:
Buffalo Chickpea Dip (one of my favorite and most-made recipes on the site!)
And they’re all delicious. But I don’t think any of those can quite compare to this masterpiece.
The flavors! The textures! The colors! These nachos are everything.
Fun fact: I secretly love when tortilla chips get kind of chewy after sitting under dip for 8 hours. How do I know this? I shot this recipe at 9am. No way was I having nachos for breakfast. It would have been delicious, but I knew I’d come to regret it.
SO I stuck the entire tray in the fridge to hang out while we went about our day. Then, dinner time came, I pulled the nachos out of the fridge and went.to.town. Yes, the chips got a bit chewy from being in the fridge and under all of that buffalo chickpea goodness, buuuut I totally went face-first into these things. Mark was there too, so it wasn’t too crazy. But we totally finished the tray without batting an eye.
It’s so simple. You basically make a simplified half batch of my Buffalo Chickpea Dip, cut up some veggies and cilantro, toss it all on some tortilla chips, and mayyyyybe drizzle some homemade cashew sour cream on top. If you’re feeling zany.
So good, right? This recipe makes me outrageously happy.
I hope you give it a try! And if you do, take a picture of the big beautiful mess and tag me on the Insta ;)
Vegan Buffalo Chickpea Nachos
|Prep:||Cook:||Yield: serves 3-6||Total:|
Simple vegan nachos...with a kick! Naturally gluten free and easily customizable for your taste buds!
- 4 oz. plain hummus
- 1/4 cup hot sauce (I used Franks)
- 1/2 can chickpeas
- salt + pepper
- 10-12 oz. tortilla chips
- For topping: tomatoes, green onion, black beans, avocado, cilantro, cashew sour cream, lime
- Add hummus, hot sauce, and chickpeas in a food processor and pulse until the chickpeas are broken down slightly. You don't want the whole thing smooth and the mixture should be a bit chunky. Taste, and season with salt and pepper if necessary.
- Lay tortilla chips on a baking sheet in a layer. Dollop your buffalo chickpea dip on top. Optionally pop in the oven at 350 degrees for 5 minutes to heat everything up.
- Top with your favorite toppings. I loved tomatoes, green onion, black beans, avocado, cilantro, cashew sour cream, and a tinnnny splash of lime. Yum yum.
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