Buffalo Chickpea Dip

From the land where the buffalos roam, we bring you our favorite dip! No Buffalos harmed in the making.

Pantry Friendly | Vegan | Feeds 1-4

Ingredients:

• 1 can of 8 Track Blonde Chickpeas, drained
• ½ cup coconut milk (about 1/2can)
• ½ cup Hot Sauce (like Frank's)
• 1 can artichoke hearts, drained
• 1tsp onion powder
• ½ tsp dried parsley
• ½ tsp dill weed, dry
• ½ tsp salt

Instructions:

1. In a food processor, roughly mash chickpeas and salt for 1-3 minutes (scrape sides if necessary).
2. Drizzle in coconut milk and hot sauce, and remaining spices.  Mix until blended.
3. Add the artichoke heart and pulse until they are roughly broken up. (Don't over mix.)
4. Optional:  You can eat cold or bake in the oven @350F for 20-30 min.
5. Serve with celery and/or pita chips.

Food Science Tip:  The artichoke hearts give it some texture like you would find in a traditional chicken buffalo dip.