Buffalo Taquitos

Ingredients

Buffalo Sauce

1 cup tomato sauce
¾ cup distilled white vinegar
2 teaspoons minced garlic
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
2 dates
¼ cup cashews (for a creamy version, optional)

Taquitos

2 cans chickpeas, drained and rinsed
½ cup buffalo sauce
1 celery stalk, diced
corn tortillas

Hemp Seed Ranch Dressing

½ cup hulled hemp seeds/hearts
1 lemon, juiced
2 garlic cloves
½ teaspoon dried dill (or 1 teaspoon fresh)
½ teaspoon mustard powder
¼ cup water
white pepper, to taste

Method

To prepare the buffalo sauce, add all ingredients to a high speed blender and process well.

Preheat the oven to 350°F.

Add the chickpeas, buffalo sauce, and celery to a large mixing bowl. Use a fork or potato masher to mash up the mixture.

Add about 2 tablespoons of the mixture to a corn tortilla. Roll it up and then place it seam side down on a parchment-lined baking sheet. Continue until you've filled the entire sheet or run out of filling.

Bake for 15-20 minutes or until crispy. Serve with ranch, extra celery, and any remaining buffalo sauce for dipping.

To prepare the ranch, Add all of the dressing ingredients to a high speed blender and blend until smooth.

If using fresh dill, I like to add this after the first round of blending so that the dill is not liquified, but rather has a coarse texture. I just blend the fresh dill into the dressing for a few pulses.