Anti Inflammatory Vegan Buffalo Chickpea Dip
Total time40 min
Prep time15 min
Cook time25 min
4.5(14)
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Learn more →Ingredients
8 servings
For the cashew cream
- 1 cup raw cashews, soaked in water for at least 4 hours or boiled for 15 minutes, then drained
- ½ cup water
- 2 tbsp lemon juice
- ½ tsp garlic powder
- ¼ tsp salt
For the dip
- 1 tbsp olive oil
- ½ cup celery, finely diced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup buffalo hot sauce (such as frank's redhot)
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- celery sticks, for serving (optional)
- crackers or tortilla chips, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Combine the drained cashews, water, lemon juice, garlic powder, and salt in a blender or food processor. Blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides once halfway through. The cream should be thick and pourable with no visible cashew pieces.
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