Vegan Buffalo Chicken Wing Dip
(Serves about 2)
Ingredients:
1 15oz Can of Chickpeas
1/2 Cup of Vegan Mayo (Click for my oil-free mayo recipe)
1/4 Cup of Hot Sauce Sauce
1 Tablespoon of Nutritional Yeast
1/4 Teaspoon of Dill Weed
1/4 Teaspoon of Garlic Powder
1/4 Teaspoon of Onion Powder
Instructions:
1.) Mash your chickpeas in a medium size mixing bowl. (I use a potato masher but you can use a fork or food processor, just make sure you don’t end up with a chickpea purée)
2.) Add the rest of the ingredients to the bowl, mix well.
3.) Pour your mixture into a small baking dish, and bake at 400 Degrees Fahrenheit for 30mins. Enjoy!
NOTES:
1.) You want the chickpeas to be chunky, you do not want to end up with a purée.
2.) Use an oil-free Mayo to keep this recipe nutritarian and heathy.
3.) Serve with tortilla chips, pita bread/chips, celery, carrots, crackers, or anything you like.