Whether you like chicken or not, you can make this one completely veg friendly!!!
Buffalo Hummus Dip
1 can chickpeas, rinsed and drained
1/2 cup celery, inner stalks and leaves are best
1 (8oz-10oz) container of prepared hummus, use a flavor that goes well with cayenne pepper sauce
1/2 cup cayenne pepper sauce + another 1/4 cup
1 clove garlic
1/2 cup shredded cheddar cheese (or nutritional yeast)
Dippers of your choice- tortilla chips, celery sticks, carrot sticks, your fingers
Preheat oven to 350. Spray a small baking dish.
Use a food processor to pulse the chickpeas into a very chunky consistency (or smash with a fork, potato masher, fist, you know- whatever works). Pour into a mixing bowl.
Add the celery sticks into the food processor and pulse until minced. Add to the chickpeas.
Add the hummus, 1/2 cup of cayenne pepper sauce, and garlic in the food processor and blend until smooth. Add to the celery and chickpea chunks and mix well. Pour into the baking dish.
Top the dip with the 1/4 cup of cayenne pepper sauce and the shredded cheese.
Bake for 20 minutes until the cheese is melty! Enjoy with your favorite dippers!!
Thanks for bringing this to the party, Sam! Everyone loved it. We made it a few days later and it was bomb. So addictive!
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