INGREDIENTS
1 15 ounce can
of chickpeas, drained and rinsed
2 tsp
extra virgin olive oil
2 tsp
vegan butter (or just use more oil)
1 tbsp
agave or maple syrup
2 tbsp
nutritional yeast
1/4 cup
hot sauce - I used Cholula
Optional adds: smoky paprika, pinch of salt and pepper, cayenne