Buffalo Chickpea Dip

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:

Pita bread

Olive oil

Smoked Paprika

Sea Salt

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!


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