Buffalo Chickpea Dip

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1. 1
   Place a rack in upper third of oven; preheat to 375°. Combine ¼ cup chickpeas from two 15-oz. cans chickpeas, rinsed, 8 oz. cream cheese, room temperature, 1 oz. Parmesan, finely grated, ⅔ cup hot sauce, ½ cup heavy cream, 1 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper in a blender or food processor. Grate in zest from half of 1 lemon; cut lemon into wedges and set aside for serving. Blend or process mixture, scraping down sides as needed, until completely smooth (it will be thick but spreadable).
2. 2
   Place remaining chickpeas in a 10" cast-iron skillet. Transfer chickpea purée to skillet and stir to combine; spread into an even layer with a rubber spatula. Top with 4 oz. Monterey Jack, coarsely grated.
3. 3
   Bake dip just until warmed through and cheese is melted, 8–10 minutes; remove from oven.
4. 4
   Heat broiler. Broil dip until golden brown, about 4 minutes. Let cool 10 minutes.
5. 5
   Scatter ¼ cup thinly sliced chives over dip. Serve with celery sticks and tortilla chips for dipping and reserved lemon wedges for squeezing over.