This Buffalo Chickpea Dip is the perfect balance of creamy and spicy. You just need a handful of ingredients to make this oil-free vegan dip. It's great for game day, movie night, or holiday parties, but it can also be added to wraps, sandwiches, and vegan quesadillas!
First, you need to soften the cashews. Either soak them overnight, boil them for 10 minutes, or place them in a bowl, pour boiling water over the top, and let them soak for 10 minutes.
Preheat the oven to 350.
Drain the excess water off the cashews. Add the cashews, vegan yogurt, hot sauce, and spices to a blender (or food processor). Blend until smooth.
Drain and rinse the chickpeas. Add them to the blender. Pulse 5 to 10 times. The chickpeas should be broken down but the dip should still have some texture.
Transfer the dip from the blender to a small baking dish. (Optional: sprinkle with vegan cheese, nutritional yeast, or extra hot sauce). Bake for 20 minutes.
I used a small oval baking dish that was about 9.5 inches long and it was the perfect size.
This recipe serves 3 to 4 hungry people, although if you serve it at a party with other appetizers it might stretch to 5 to 6 people. For larger groups, I recommend doubling the recipe.
If you prefer to use a food processor instead of a blender, that's fine. I've tried this recipe both ways and while the blender did a better job at getting the cashews creamy, I had an easier time getting the dip out of the food processor. So it's really up to you.
Store any leftovers in an airtight container for up to 1 week.