This recipe makes about 5 cups of food.
Directions:
- Place the chickpeas in a large bowl.
- Mash them with a fork or potato masher until creamy but still a little chunky.
- Add the blue cheese, hot sauce, pickles, green onions, celery, and ¼ cup ranch dressing.
- Gently fold everything together until well mixed.
- Line a freeze drying tray with parchment paper.
- Spread the mixture evenly across the tray.
- Place dividers in the 40-portion configuration to help with even freeze drying and portioning.
- Freeze until frozen solid.
- Freeze dry (my cycle time was 36 hours)
Rehydration:
Place 5 portions of the buffalo chickpeas in a bowl. Add about ½ to ⅔ cup of warm (not hot) water, stirring gently as the mixture absorbs the liquid. Let it sit for a few minutes, then add more water in small amounts until the chickpeas reach their original creamy, chunky texture.
Notes:
This recipe makes excellent sandwiches, or can be used as dip on pita chips. This recipe makes 8 servings of Buffalo Chickpea Spread about ⅔ cup per serving, or 5 portions if using dividers.
Nutritional Value Per 1 serving
Calories: 215 Protein: 7 g Fat: 11 g Carbohydrates: 20 g Sugar: 5 g Fiber: 5 g
Cycle times & rehydration for reference only. Your results may vary.
