Easy Buffalo Chickpea Dip

Ingredient Notes & Substitutes

Cannellini beans: I know it might be surprising that the first ingredient isn’t chickpeas, but cannellini beans have a very creamy texture and make the dip super creamy and rich tasting. Chickpeas have a bit more texture, so you’ll fold in the chickpeas whole (not blended) right before you bake the dip. You can opt to use only chickpeas if you want simplicity. 

Buffalo wing sauce: I always use Frank’s, but feel free to use your favorite. Just make sure it’s a “buffalo sauce” and not just a hot sauce. 

Cottage Cheese or plain Greek yogurt: I’ve used both and you can use them interchangeably. Both options hold the dip together, add a creamy tang, and just melt right in to give a nice creamy texture along with the cannellini beans.

Seasonings: Dried dill, garlic powder, and onion powder are all flavors reminiscent of ranch dressing, which is the perfect match for all things buffalo sauce.

Chickpeas: Chickpeas are also known as garbanzo beans. As I mentioned before, they have a little more of a toothsome texture to them than cannellini beans, so I like to fold them in whole. 

Shredded cheese: Cheddar cheese or a blend of shredded cheeses works great. 

Garnishes: I drizzled a little bit of ranch dressing on top, but not much. You could also do the same with blue cheese dressing, but it’s optional – the dip is also great all on its own. 

Dippers: Of course, you’ll need food to dip into the chickpea dip. Raw veggies like broccoli, sliced bell pepper, carrots, cucumbers, and celery are natural choices. Crackers, tortilla chips, pita, or toasted bread go great as well!

Step-by-Step Directions

Making this Buffalo Chickpea Dip can’t be easier! It’s as easy as 1-2-3.

1. You’ll blend all of the ingredients in a food processor or blender except the chickpeas, cheddar cheese, garnishes, and dippers.
2. You’ll fold in the chickpeas, pour it into a baking dish, and top with cheddar cheese.
3. Lastly, you’ll cover it with aluminum foil and bake for 20-25m minutes. Easy-peasy. Serve with your favorite dippers and call it a day. 

Expert Tips & Serving Ideas

Make it vegan – swap out the cheese and yogurt for their vegan counterparts to make it completely plant-based. 

Use it as a spread for sandwiches or wraps. 

Make this for your weekly meal prep to have something new to dip your crackers and veggies into all week long.

Leftovers & Reheating

You can store leftover Buffalo Chickpea Dip in an airtight container in the fridge for up to 3-4 days. 

I have eaten this dip cold, but if you prefer it warmed you can reheat it easily. Reheat leftovers in the microwave on high, stirring in between 1-minute intervals until warmed through. 

For larger quantities, reheat in a 350-degree oven, covered in an oven-safe dish for 15-20 minutes. If it seems a bit dry, mix in a little extra buffalo sauce or ranch/blue cheese dressing at the end.