Vegan Buffalo "Chicken" Dip
Ingredients
- 1 15-ounce can of chickpeas
- 1/2 cup vegan Mayo
- 1/4 cup hot sauce
- 1 tbsp nutritional yeast
- 1/4 tsp dill
- 1/4 tsp garlic
- 1/4 tsp onion
- Sprinkle of salt
Preparation
Mash the chickpeas with a fork or chop them in a food processor, aiming for a slightly chunky texture, not a purée.
In a bowl, combine the mashed chickpeas with the rest of the ingredients.
Mix everything together well using a spatula.
Grease a ramekin or small baking dish and transfer the mixture into it.
Bake at 400°F (200°C) for 30 minutes.
Serve the dip with pita chips, tortilla chips, celery, carrots, or any other desired accompaniment.
