Buffalo Chickpea Dip
Ingredients
- 2 15-oz. cans chickpeas, rinsed, divided
- 8 oz. cream cheese, room temperature
- 1 oz. Parmesan, finely grated
- ⅔ cup hot sauce (preferably Frank’s RedHot)
- ½ cup heavy cream
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- ¼ tsp. freshly ground pepper
- 1 lemon
- 4 oz. Monterey Jack, coarsely grated
- ¼ cup thinly sliced chives
- Celery sticks and tortilla chips (for serving)
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