| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 29-ounce can chickpeas, drained and rinsed
- 1 cup hot sauce, such as Frank’s
- 2 tablespoons extra-virgin olive oil
- Juice of 2 lemons
- 2 cloves garlic, quartered
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/2 cup crumbled blue cheese
- 1 stalk celery, finely diced, plus 4 celery leaves, cut into chiffonade
- Pita chips or celery sticks, for serving
Instructions
- Add the chickpeas, hot sauce, olive oil, lemon juice, garlic and some salt and pepper to a food processor and pulse until combined. Taste for seasoning and adjust if necessary, then transfer to a serving bowl. Top with the blue cheese, diced celery and celery leaves. Stir to combine just before serving. Serve with pita chips or celery sticks for dipping.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 253 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 9 mg |
| Sodium | 447 mg |
Reviews
Good, but I recommend having the hot sauce, and adding 2 tbs of tahini.
I get bored of making this because my husband requests it so often. I actually prefer to mix Franks Hot Sauce along with Buffalo Sauce. It is very good and I’ve had requests for the recipe after taking it to a party. Not sure if it is the buffalo sauce or the veggies, but Beware! bad gas may follow after eating.
Just horrible. Aggressive, vinegary flavor. If you want to try it, I’d cut the hot sauce by half to start. I’m so glad I made a 1/2 recipe, because even after I added some tahini to try and improve the taste, I had to dump it.