Easy Buffalo Chickpea Dip is made from healthy vegetables, chickpeas, buffalo sauce, and just enough cream cheese to make this smooth and creamy! This Vegetarian Buffalo Chickpea Dip is baked to serve warm with melted blue cheese and served with chips and vegetables for a perfect party appetizer to share!
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Vegetarian Buffalo Chickpea Dip
Buffalo is one of those flavors so often associated with chicken that sometimes it can be hard to find a delicious meatless version using it!
Well around the time of football playoffs this last year I had extra cooked chickpeas leftover from another meal. I kept looking at them trying to think what I should make with them, I wanted something a little more festive than hummus to eat while I watched the game so I decided to go for an Easy Buffalo Chickpea Dip.
It turned out so much better than I could have imagined. And since I have made it that first time I have made it about weekly for different events or snacks. And not only me I got my brother on board with it and he has also been making it non-stop, its that good!
The best part is it is actually not bad for you either! Keeping the dip light with chickpeas and veggies really makes this dip on the healthy side, so less guilt when you eat half of it yourself in one sitting (I did that twice, not kidding, it is so addicting you guys).
Perfect for any get together with friends, whether you are getting together to watch a sporting event or a fun party, this dip will be a big hit!
Ingredients for Warm Buffalo Chickpea Dip
This dip uses pretty basic ingredients, you will need the following:
- Chickpeas: One can drained & rinsed. The basis of this dip, you can also use freshly cooked chickpeas, you will just need about 1.5 cups.
- Onion: A small to medium sized yellow or white onion works here. You will want about 1/4 of the cleaned onion.
- Celery: You will really only need 1 stalk for the recipe, anymore than that the dip will get too watery, but I suggest cutting up the rest of the celery for serving.
- Garlic Cloves: I found 3 to be just the right amount without overwhelming the dish. You can use the pre mined garlic if you wish, you will want to use about 1.5 teaspoons.
- Buffalo Sauce: I like using Frank’s Classic Buffalo Sauce. You can use the spicier variety if you wish but if you are serving to a crowd I recommend the original stuff.
- Cream Cheese: Just enough to make it really creamy and smooth, just 2 ounce of cream cheese is totally the key. When you grab a box of cream cheese the inner wrapping will have the ounce lines on it much like a stick of butter so you will easily be able to measure out 2 ounces.
- Blue Cheese Crumbles: When I first tested this recipe out on a group of people I only put blue cheese on half because I didn’t know if the group would like the blue cheese, guess what everyone ate the half with the blue cheese leaving the blue cheese-less side for eating only once the blue cheese was gone. So when in doubt add the blue cheese! I like to buy the blue cheese that comes in a wedge and crumble it myself, I personally think that cheese has a better taste but you can definitely grab the pre-crumbled cheese for convince!
- Green Onions: More onions! Adding the fresh green onions at the end really helps bring a freshness to the warm dip, so technically you could leave it off but I think it really rounds out the flavor.
Lastly! You will need something to serve with your dip. My favorite is just plain tortilla chips but any sort of cracker or pretzel would be good. And to keep on the healthy side it is also VERY good with celery and carrot sticks!
How to Make Buffalo Chickpea Dip
For this recipe the special equipment you will need is a food processor, a small baking dish, and an oven.
The baking dish I use is a 1 ½qt / 1.4L dish. Really any small size baking dish will work, an 8×8 dish is pretty common and that can work but you wouldn’t want to go bigger than that unless you were doubling the recipe.
- To start you want to preheat oven to 350º F. Lightly grease the baking dish.
- Add the onion, celery, and garlic to a food processor. Pulse about 5 times until everything is minced. Next add the chickpeas to the food processor, pulse a few more times to break them down slightly.
- Add the buffalo sauce and cream cheese. Blend to preferred smoothness. Spread evenly into the baking dish. Sprinkle with the blue cheese.
- Transfer to the oven and bake 20-25 minutes until hot and blue cheese has melted. Remove from oven, let rest at least 5 minutes and sprinkle with green onion. Serve with tortilla chips or vegetable sticks like celery & carrots.
Questions about Buffalo Chickpea Dip:
tips, tricks and questions
Can I make this ahead of time?
Absolutely! I have made this a few hours ahead of time multiple times before I bake it. Prepping it in the morning before an event would be perfect! Although I don’t think I would make it the night before because the vegetables in the dip might start to water, but you could always bake it and re-heat it again.
I don’t like blue cheese, any substitution recommendations?
You can absolutely just leave the blue cheese off, if you really want to add some sort of cheese I think pepper jack might be a tasty choice. Or you can leave off the cheese entirely and try a different topping, try an extra drizzle of sauce on top after cooking or maybe even a drizzle of ranch dressing after it has finished baking?!?
Can I reheat any extras?
Yes! I recommend throwing it back in the oven at 350º F until warm again, 10-15 minutes. OR you can certainly reheat it in the microwave, about 2 minutes ought to do the trick (depending on how much is left)!
Can I make this Vegan?
I have it on good authority that this dip still turns out amazing when you substitute a vegan plant based cream cheese for regular cream cheese, as well as a plant based cheese topping.
- 1 (15oz) can chickpeas, drained & rinsed
- 1/4 a small onion
- 1 stalk celery
- 3 garlic cloves
- 1/4 cup buffalo sauce
- 2 ounces cream cheese
- 1/2 cup blue cheese crumbles
- 2 green onions, sliced
- Preheat oven to 350º F. Lightly grease a 1 ½qt* baking dish.
- Add onion, celery, and garlic to a food processor. Pulse about 5 times until everything is minced.
- Add chickpeas to the food processor. Pulse a few more times to mince.
- Add buffalo sauce and cream cheese. Blend to perferred smoothness. Spread into the baking dish. Sprinkle evenly with the blue cheese.
- Transfer to the oven and bake 20-25 minutes until hot and blue cheese has melted. Remove from oven and sprinkle with green onion. Serve with tortilla chips or vegetable sticks like celery & carrots.
*or similar size baking dish, like a 8x8 baking dish will work just as well
Amount Per Serving: Calories: 118Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 463mgCarbohydrates: 12gFiber: 3gSugar: 2gProtein: 6g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.