Chipotle Chickpea Dip
2 15-oz can chickpeas, drained and rinsed, divided
1 cup raw cashews, soaked overnight & drained
1/2 cup Arizona Pepper Chipotle Habanero Pepper Sauce
½ cup unsweetened non-dairy milk
2 teaspoons lemon juice
1 tablespoon nutritional yeast
½ teaspoon garlic powder
handful of fresh basil (optional)
Preheat the oven to 375 degrees.
Add most of the chickpeas (set aside 1/2 cup), cashews, hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, and garlic powder to food processor and process until the mixture is entirely smooth.
Once smooth, add the remaining 1/2 cup of chickpeas and basil leaves, and pulse a few times to break them up.
Transfer the mixture to a glass baking and cover with tin foil. Bake for 30 to 35 minutes, until warmed through.
Serve warm with tortilla chips or crackers.
adapted from Leaves of Kale