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Prep: Preheat oven to 350°F (176°C). In a large bowl, slightly mash 2 15-oz cans chickpeas (drained) with a fork or potato masher (roughly half should be broken up). To the bowl, add 8 oz cream cheese (room temp), 1 cup Ranch dressing, ⅔ cup hot pepper sauce, ½ tsp each garlic powder, onion powder, ¼ tsp each salt and pepper, and half of the cheese.
Bake: Transfer everything to a medium casserole dish and top with remaining cheese. Bake for 20-25 minutes, or until cheese is melted and bubbly.
Serve: Sprinkle with ½ cup chopped green onions and serve warm with chips, crackers, or sliced veggies!