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Close up of chickpea buffalo dip in blue pan with tortilla chips and celery.

Easy Baked Buffalo Chickpea Dip (vegan)

Jennifer Freedman
Elevate your appetizer game! Creamy, rich, savory, cheesy, and spicy, this recipe is a proven crowd-pleaser for vegans and omnivores alike! You would never guess that it is made from whole food ingredients to boot! It may just be your new go-to potluck dish...
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer, potluck, starter
Cuisine American, dairy free, Vegan
Servings 12 people
Calories 198 kcal

Equipment

Ingredients
  

  • 2 cans chickpeas drained, divided
  • 1 russet potato medium size
  • 1/2 yellow onion
  • 1 cup raw cashews soaked, see note below
  • 1/2 cup plant milk (I use almond milk) you may possibly want to add another 1-3 tablespoons, see instructions below
  • 1/2- 3/4 cup vegan buffalo sauce like Frank's brand
  • 2 cloves garlic
  • 1/2 cup water

Instructions
 

  • Preheat oven to 350℉.
  • If quick soaking cashews (see note below), boil water. Pour over raw cashews and allow to sit for at least 10 minutes.
  • Boil water in medium pot. Dice potato and onion and boil until soft/cooked. Drain.
  • Add 1/2 can of chickpeas and all other ingredients (starting with 1/2 cup of buffalo sauce) into high speed blender and blend until smooth.
    You may need to add a tad bit more liquid to blend smoothly depending on how soft your cashews are and how powerful your blender is...just add 1 tablespoon at a time of plant milk until you reach desired consistency.
  • Taste mixture. Decide if you want additional buffalo sauce to make it spicier, keeping in mind that the additional chickpeas added in next step will temper (lessen) the spice a bit. Add 1/8 cup at a time, blend again, and taste.
  • Pour mixture into baking dish (approx. 8x8 inch dish). Pour remaining 1 1/2 cans chickpeas into dish and mix them in. Use wet paper towel to clean lip of baking dish as needed.
  • Bake for about 15 minutes, until the top browns slightly and gets firm on top.
  • Serve warm or at room temperature with tortilla chips, crackers, bread, celery, or carrots.

Notes

Soaking cashews: Either soak cashews in water for at least 4 hours, or else quick soak them by covering in boiling water for at least 10 minutes.
 
Leftovers: Store leftovers in refrigerator for up to 1 week. Freeze in air tight container for up to 6 months.

Nutrition

Calories: 198kcalCarbohydrates: 27gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 319mgPotassium: 365mgFiber: 6gSugar: 5gVitamin A: 40IUVitamin C: 2mgCalcium: 58mgIron: 3mg
Keyword buffalo chickpea dip, creamy vegan dip, vegan buffalo chicken dip, vegan buffalo chickpea dip, vegan buffalo dip
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