Chickpea Buffalo Dip

March 27, 2024

Ingredients

For Dip:

Beans, garbanzo, low sodium4½ #10 cans
Cream cheese6 pounds
Dressing, Ranch8 cups
Sauce, Buffalo2 quarts

For roasted chickpea garnish:

Beans, garbanzo, low sodiumUNDRAINED1 #10 can
Oil, canola4 tablespoons
Pepper, black2 tablespoons
Salt4 tablespoons
Paprika½ cup
Tortilla chips9 pounds

Instructions

48 hours prior to service:

  1. Thaw cheddar cheese in the cooler.
  2. Prepare separate Savory Roasted Chickpeas recipe, to be used as garnish (step 15).

On day of service:

  1. Preheat oven to 325 ℉.
  2. Open cans of chickpeas and drain completely.
  3. Place chickpeas in large stainless – steel bowl.
  4. Place cream cheese in a 4 – inch steamtable pan. Divide the cream cheese evenly into two 4 – inch steamtable pans, 3 pounds in each 4 – inch steamtable pan.
  5. Heat cream cheese in the steamer for 7 – 10 minutes just until soft and able to blend.
  6. Divide the chickpeas evenly into the two 4 – inch steamtable pans and mix well. The mixture should not be smooth. You want texture to the cream cheese and chickpea mixture.CHEF’S NOTE: Use gloved hands to mix the chickpeas and the cream cheese together. Use the plastic spatula to scrape the sides of the bowl to completely incorporate all ingredients into the mixture.
  7. Add shredded cheese to the chickpea mixture and mix well until fully incorporated. Use the plastic spatula to scrape the sides of the bowl to completely incorporate all ingredients into the mixture.
  8. In a separate mixing bowl, combine buffalo sauce and Ranch dressing and mix with a whisk.
  9. Add sauce mixture to chickpea mixture and mix well with your gloved hands. Use the plastic spatula to scrape the sides of the bowl to completely incorporate all ingredients into the mixture.
  10. Using a #8 disher, scoop the chickpea mixture, making sure to scrape the sides of the bowl to create an even scoop of mixture, into the ovenable bowl.
  11. Place the ovenable bowl of chickpea mixture onto a sheet pan. Continue to do this until all the chickpea mixture has been used. You should have 20 ovenable bowls per sheet pan.
  12. Bake buffalo chickpea dip at 325 ℉ for 15 minutes.
  13. Rotate the sheet pan, and cook for an additional 10 minutes until the internal temperature reaches 155 ℉.
  14. Remove from oven.
  15. Garnish each bowl with #30 disher of roasted chickpeas and 2 ounces of tortilla chips.
  16. Place finished buffalo chickpea dip in the hot holding cabinet until ready for service.CCP: Hold hot food at 135 ℉.

Recipe Notes

Portion size: 1/2 cup buffalo dip, 1/8 cup of roasted chickpeas and 2 ounces of tortilla chips.