Irresistible Vegan Chickpea Buffalo Dip Cups – Your New Party Favorite!
Looking for the perfect plant-based appetizer or snack that packs a punch of flavor? These Vegan Chickpea Buffalo Dip Cups are a game-changer. Crispy tortilla shells filled with a creamy, spicy, and tangy chickpea filling make these cups irresistible. Whether you’re hosting a party, celebrating game day, or simply craving a tasty treat, this recipe is sure to please vegans and non-vegans alike!
Table of Contents
Why You’ll Love This Recipe
Bold and Flavorful: These cups deliver the perfect balance of creamy, tangy, and spicy flavors.
Simple Ingredients: Made with pantry staples and a few easy vegan-friendly swaps.
Customizable: Adjust the spice level or toppings to suit your preferences.
Perfect for Any Occasion: Great for gatherings, game day snacks, or even as a quick lunch.
Easy to Make: With minimal prep and cooking time, this recipe is a breeze to whip up.
What This Recipe Is Great For
- Game Day: These cups are a crowd-pleasing finger food.
- Potlucks and Gatherings: An easy-to-transport dish that’s always a hit.
- Quick Snacks: Satisfy your spicy cravings in no time.
- Meal Prep: Make the filling ahead of time and assemble when needed
Ingredients You’ll Need
- Canned Chickpeas
- Vegan cream cheese – I used Violife Original Cream Cheese
- Vegan Buffalo sauce – I used Primal Kitchen Buffalo Sauce
- Vegan ranch dressing – Try my homemade Delicious and Simple Oil-free Vegan Ranch Dip and Dressing
- Shredded vegan cheddar cheese – I used Violife Cheddar Shreds
- Flour tortillas
Equipment You’ll Need
How to Make These Chickpea Buffalo Dip Cups
- Preheat Oven: Set your oven to 350°F (180°C).
- Prepare Tortilla Cups: Fold each tortilla into each cup of a 6-cup muffin tin.
- Mash Chickpeas: In a mixing bowl, mash the chickpeas with a fork or potato masher until slightly chunky.
- Mix Filling: Add the vegan cream cheese, buffalo sauce, and vegan ranch dressing. Stir until well combined.
- Fill Cups: Spoon the chickpea mixture into each tortilla cup, filling generously. Top with shredded vegan cheddar.
- Bake: Place the muffin tin in the oven and bake for 25-30 minutes until the tortilla edges are golden and crispy.
- Serve: Remove from the oven and let cool slightly. Serve warm with extra vegan ranch dressing!
Make It a Vegan Buffalo Chickpea Dip Instead!
This creamy buffalo chickpea mixture doubles as an amazing dip! Serve it with:
- Fresh veggies like celery sticks, carrot sticks, or bell pepper slices
- Vegan crackers or pita chips
- Toasted baguette slices
Simply prepare the chickpea mixture as directed, transfer it to a baking dish, top with vegan cheddar shreds, and bake. Enjoy as a flavorful dip at your next gathering or as a quick snack.
Common Questions
Can I make these gluten-free?
Yes! Use gluten-free tortillas to make this recipe suitable for a gluten-free diet.
How spicy are these cups?
The spice level depends on the buffalo sauce you use. Choose a milder sauce if you prefer less heat or add more if you love spice!
Can I make these ahead of time?
Yes! Prepare the filling in advance and store it in the refrigerator. Assemble and bake the cups just before serving.
What toppings can I add?
Try adding chopped green onions, chopped parsley, or a sprinkle of vegan blue cheese for extra flavor and texture.
Can I use store-bought vegan ranch dressing?
Absolutely, just substitute the homemade vegan ranch for choice of vegan store-bought ranch dressing.
Buffalo Chickpea Dip Cups
Equipment
- Muffin Tin 6 cup
Ingredients
- 1 can (15 oz) Organic chickpeas
- ½ cup Vegan cream cheese, softened
- ⅓ cup Vegan Buffalo sauce
- ⅓ cup Vegan ranch
- 1 cup Vegan cheddar cheese shreds
- 6 Flour tortillas
Instructions
- Preheat Oven: Set your oven to 350°F (180°C).
- Prepare Tortilla Cups: Fold each tortilla into each cup of a 6 cup muffin tin.
- Mash Chickpeas: In a mixing bowl, mash the chickpeas with a fork or potato masher until slightly chunky.
- Mix Filling: Add the vegan cream cheese, buffalo sauce, and vegan ranch. Stir until well combined.
- Fill Cups: Spoon the chickpea mixture into each tortilla cup, filling generously. Top with vegan cheddar shreds.
- Bake: Place the muffin tin in the oven and bake for 25-30 minutes until the tortilla edges are golden and crispy.
- Serve: Remove from the oven and let cool slightly. Serve warm with extra vegan ranch dressing!
Notes
Nutrition
These Vegan Buffalo Chickpea Cups are everything you could want in a plant-based snack: easy, delicious, and perfect for sharing. Give them a try, and watch them disappear at your next gathering!
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