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Using the oil will yield more depth of flavor; however it can easily be left out if a lower-fat version is needed. If you wish to peel the chickpeas before blending, you’ll get a smoother dip, but it is NOT required.
9 oz cooked chickpeas OR 1 can (drained, unsalted)
1/3 cup tomato paste
1/4 cup water
1 tbsp oil OR water
1/4 cup nutritional yeast OR cheddar cheese (such as Daiya vegan)
1 tbsp apple cider vinegar
1 1/4 tsp crushed garlic
2 tsp onion powder
1/2 tsp salt, or to taste
optional pinch cayenne
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1st Keep
 vampire.nighthawk
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