Ingredients

• 2 (15 oz) cans chickpeas
• 8 oz cream cheese
• ½ cup sour cream or plain Greek yogurt
• ½ cup Buffalo sauce (such as Frank's RedHot), plus more to taste
• 1 cup shredded sharp cheddar cheese
• ½ cup crumbled blue cheese (optional, or substitute more cheddar)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons chives or green onions (optional)

Steps

1. Heat the oven to 375°F (190°C).
2. Drain and rinse the chickpeas, and let the cream cheese soften to room temperature so it mixes smoothly.
3. Lightly mash the chickpeas with a potato masher, or pulse a few times in a food processor. Leave plenty of texture—you don't want hummus.
4. In a large bowl, mix the cream cheese, sour cream, Buffalo sauce, garlic powder, and onion powder until smooth.
5. Fold in the mashed chickpeas, ¾ cup of the cheddar, and the blue cheese, if using.
6. Transfer to a baking dish and top with the remaining cheddar.
7. Bake 20–25 minutes, until bubbling and lightly browned.
8. Let cool 5 minutes, then chop the chives or green onions and scatter over the top.