PITTSBURGH—If you love the fiery kick of Buffalo sauce, chances are you’ve reached for it countless times over the years to sauce up wings served at a tailgate or to add some oomph to one of Pittsburgh’s favorite party appetizers—Buffalo chicken dip.
The classic and irresistible pairing of fat and acid is nothing short of genius; the butter that makes the sauce taste so rich and creamy is perfectly tempered by the vinegar that adds a signature tang to the hot sauce. Add a bit of funk with some earthy crumbles of blue cheese, and it’s a dish made in a chilehead’s heaven. Only problem is, it’s not exactly healthful.
This recipe from Joe Woodhouse’s latest cookbook “Weeknight Vegetarian: Easy Vegetable Recipes for Lunch & Dinner” (Kyle Books, $30) is a better-for-you vegetarian spin on the dish. It’s made with chickpeas instead of chopped chicken, cream cheese, and shredded cheddar.
A rich source of protein, chickpeas (a legume) are also cholesterol-free and full of soluble fiber. They’re also a heck of a lot cheaper than chicken: A 15-ounce can often costs less than $1 and serves two people.
Included in the “Assembly Jobs (mostly)” section of Woodhouse’s book, this recipe requires minimal cooking to maximum effect. If you know your way around a frying pan and can chop a stalk of celery, you’re golden.
I used 10-inch flour tortillas and Texas Pete hot sauce, but any brand of hot sauce will work. If you’re not sure of your heat tolerance, add slowly and taste as you go. While a traditional Buffalo chicken dish doesn’t include cilantro, I added a couple of tablespoons for an extra pop of color and flavor.
Trying to stay gluten-free? The filling could also be used to add a little plant-based protein to a tossed salad.
