2 Tbsp. minced fresh parsley, plus more for topping
2 Tbsp nutritional yeast
1 14-oz. can chickpeas, drained and rinsed well
Preheat the oven to 350 degrees F.
Add hummus, hot sauce, garlic, parsley, and cheese to a food processor, and blend until smooth. Pulse in chickpeas until the mixture is chunky and the chickpeas have broken down a little (you’ll still want a little texture here).
Pour dip into a baking dish of your choosing (I have small crocks that I love), and bake 20-30 minutes, or until the dip is nice and hot.*
Top with fresh parley, and serve with corn tortilla chips or carrots!