This buffalo chickpea dip is a spin on the classic buffalo chicken dip, but with garbanzo beans instead! So much cheesy flavor, some ranch and blue cheese, along with crispy fried chickpeas on top… this is out of this world!
We’ve got game day snacks on tap!
This buffalo chickpea dip tastes exactly like the classic favorite… but with chickpeas instead of chicken! It’s tangy and spicy and creamy and cheesy. Perfect spread on a cracker!
I’ve wanted this dip forever because here’s the thing… my favorite thing to order? Buffalo chicken without the chicken.
Yes.
I’m wacky.
I want buffalo chicken pizza without the chicken. Dip without the chicken. I want the flavor, but without the chicken!!
I don’t always mind the chicken, but I just LOVE the classic buffalo wing flavors I have put together over the last 15 years or so. A great combo of green onions, chives, cilantro, blue cheese and wing sauce.
So much so, that I don’t even need the chicken!
Unless I’m putting it on top of a grilled chicken sandwich or something like that.
Anyway.
This is a lot of rambling.
But we all know how much I love chickpeas. I knew they’d be the perfect replacement!
This dip gets mixed and baked until warm and melty and bubbly and cheesy!
These is nothing as good as a buffalo dip – it’s the epitome of football season. Right?!
It’s such a great game day snack because you can also throw it in a slow cooker after baking it.
Keep it warm and have your dippers out and that’s all you need!
Coarsely mashing the chickpeas keeps some texture in the dip.
This is the KEY! The other important thing is to do a mix of blue cheese and ranch dressing in the dip. This is always my secret as to why it tastes so good. Even if you don’t like blue cheese itself, the creamy dressing works magic in here and you can’t even tell. It simple tastes like the best buffalo dip ever.
Plus, crispy chickpeas on top for extra crunch. I live for it!
Buffalo Chickpea Dip
Buffalo Chickpea Dip
This buffalo chickpea dip is a spin on the classic buffalo chicken dip, but with garbanzo beans instead! So much cheesy flavor, some ranch and blue cheese, along with crispy fried chickpeas on top… this is out of this world!
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Preheat the oven to 400 degrees F.
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After rinsing the chickpeas, set aside ½ cup of them. Place them on a paper towel and gently pat dry. Leave them there until you’re ready to use them.
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In a small bowl, use a fork, meat masher or potato masher to coarsely mash the chickpeas. This brings some really nice texture to the dip!
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In a large bowl, use an electric hand mixer to beat the cream cheese until smooth and creamy. Beat in the wing sauce, ranch, blue cheese and mayo until combined. Stir the coarse mashed chickpeas into the cream cheese mixture. Fold in almost all over the cheddar, reserving a bit for the top. Stir in half of the gorgonzola.
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Stir in half of the green onions and cilantro too.
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Spread the mixture in a pie dish or any round baking dish that’s about 8 or 9-inch in diameter. Top with the remaining cheeses.
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Bake for 25 to 30 minutes, until bubbly and warm.
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While the dip is baking, heat the olive oil in a skillet over medium heat. Once hot, add in the reserved chickpeas that were on the paper towel. Sprinkle all over with the garlic powder and smoked paprika. Cook, stirring often, until the chickpeas are crunchy and fried.
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Remove the dip when finished and top with the remaining green onions and cilantro. Top with the fried chickpeas. Add a drizzle of wing sauce. Serve warm with crackers, carrots, celery, chips, crostini or whatever else you love.
Oh my cheese.
