Experimenting Again: Chickpea Queso

I've been making cashew-based queso for a while now and using it as a dip and as a sauce over other things. It has become a favorite in our home.

I love cashews, but also realize they are pretty high in calories and wanted to see if I could come up with something that would contain less.

This means...experimenting again!

And so I did.

What I discovered is that I can easily use this in the same way, but with about ½ the calories as the cashew-based. The taste is basically the same to me. However, I will say the consistency is thinner and therefore I'm going to post the recipe the way I would make it next time - altering the amount of water I used in my experiment.


  • 1 can of organic chickpeas/garbanzo beans, rinsed and drained

  • ¾ cup of water (or ½ cup water and ¼ cup almond milk)

  • 2 T of nutritional yeast

  • 1 can of tomatoes with green chilis, drained

  • Seasonings: Himalayan salt, pepper, garlic powder, cumin, turmeric


  • Combine chickpeas, water (milk), yeast, seasonings and ½ of the canned tomatoes in to blender and blend on high until smooth. Pour into bowl and add remaining tomatoes and stir.

  • ENJOY!

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