There’s nothing like buffalo chicken dip on a game day. In my family we always have my Dad’s famous Buffalo Chicken Dip. This past Superbowl my Dad made it for a house party, and I realized I wouldn’t be able to have it. It was a sad day indeed.
So I set out on making a recipe. At first I tried making it with vegan cream cheese, and it worked pretty well, but it wasn’t there yet. But then I decided to turn around my recipe and make a buffalo chicken dip that was actually hummus. Pretty wacky, right? But this recipe tastes so similar to buffalo chicken dip, it’s unbelievable.
Here’s what you’ll need…
For the hummus:
Buffalo Sauce (Franks, of course.)
Smoked Paprika (Regular paprika will work too!)
Garlic (I used garlic from a jar, but fresh garlic is always better if you have it on hand.)
For the Pita Chips:
A few things to note. First, don’t blend it as smoothly as you would for your average hummus recipe. If you leave it chunky it makes it taste more similar to chicken dip and it adds a meatier consistency. I ended up making my own pita chips for this recipe (the recipe is down below too) and they went really nicely with this dish.
So there you have it! Go give this recipe a try, and if you like it too, feel free to tag @its_erin_kate on Instagram so I can check out your food!
Buffalo Chickpea DipCourse: Snacks, LunchDifficulty: Easy
2 cans of chickpeas
1/4 cup of buffalo sauce
2 tablespoons of tahini
1 tsp of smoked paprika
1 tsp of minced garlic
- Pita Chips
2 Pita breads
2 tablespoons of Olive Oil
1 tablespoon of smoked paprika
1 tablespoon of Sea Salt
- Drain and rinse the chickpeas.
- Add the chickpeas, buffalo sauce, tahini, paprika, and garlic into a food processor. Blend until desired consistency.
- Serve in a medium sized bowl and enjoy!
- Pita Chips
- Preheat oven to 350 degrees
- Cut pita bread into eighths
- Lay out pita bread onto parchment papered cookie sheet.
- Lightly drizzle the pita bread with olive oil, paprika, and sea salt.
- Bake for 20 minutes, or until golden brown with crisp edges.