It's almost Superbowl Sunday and as such I felt inspired to make something that would be a good football snack.
This is a take on a Buffalo Chicken Dip- instead of chicken it uses chickpeas and it is quite tasty. And I have to admit, ever since I made Buffalo Cauliflower Bites I have been somewhat obsessed with Frank's Red Hot Sauce. Kind of like the saying goes: "I put that sh** on everything!"
In all seriousness, this is kind of like a buffalo hummus, really tasty with chips, crackers or veggies. And, given the combination of nuts and beans this packs quite a protein punch too. Good stuff! Hopefully it will not all be gone before the big game tomorrow!
Buffalo Chickpea Dip
1/2 cup raw cashews
1 1/2 cup cannellini beans (if using canned rinse and drain well)
2 1/2 cups chickpeas (if using canned rinse and drain well)
1 cup Frank's Red Hot Sauce
2 tsp lemon juice
1 tbsp nutritional yeast
1 tsp chopped olives
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp freshly chopped parsley
1 cup shredded vegan cheddar cheese (I used Daiya)
1 cup non dairy milk (I used So Delicious Unsweetened Coconut)
Salt and pepper to taste
1 tbsp Breadcrumbs (optional)
1 tsp Paprika (optional)
Preheat oven to 350 degrees.
Place all ingredients in a food processor with the exception of one cup of chickpeas and the vegan cheddar. Blend until very smooth.
Transfer to an oven safe bowl or baking dish and stir in the one cup of whole chickpeas and vegan cheddar.
Cover tightly in foil and bake at 350 for 30 minutes. Uncover, sprinkle with bread crumb and paprika if desired and bake for another 5 minutes or so until the breadcrumb starts to brown.
Serve with chips, crackers or veggies.