Protein-rich spread with organic chickpeas, cocoa and hazelnuts

Ingredients

• 1 packet (150 g), or 400 gCerreto Bio ready-cooked chickpeas; alternatively, 400 g cooked Cerreto Bio chickpeas
• 400 mlcold water, for cooking the chickpeas
• 50 gunsweetened cocoa powder
• 200 gagave syrup or maple syrup
• 120 gtoasted hazelnuts
• about 50–60 grice drink
• ½ teaspoonnatural vanilla powder (optional)

Instructions

1. 1

   Cook the chickpeas

   Put the contents of the chickpea packet in a pan with 400 ml cold water. Bring to the boil uncovered and cook for 3–4 minutes, until the chickpeas are soft. Drain off excess water and leave them to cool.

2. 2

   Make the spread

   Use a small food processor to chop the toasted hazelnuts, first to a flour and then, as their oils release, to a smooth, fairly fluid cream. Put the cooked chickpeas in a deep container and blend with the hazelnut cream, cocoa, syrup, vanilla if using, and just enough rice drink to make a soft, spreadable mixture. Keep in tightly closed jars in the fridge for about a week, or freeze.

What is this chickpea spread?

This is a chocolatey, nut-based spread with cooked chickpeas blended into the mixture. It combines familiar ingredients from European home cooking in a sweet spread that is different from a traditional chocolate and hazelnut cream.

The chickpeas give the blend body, while the ground hazelnuts provide richness. Cocoa and syrup bring the chocolate flavour and sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The syrup supplies most of the carbohydrates, while the hazelnuts contribute much of the fat and some protein; chickpeas also provide carbohydrates and protein. Serve a modest spread portion with fruit or plain yoghurt to make it part of a more balanced snack.

Getting the hazelnuts smooth

Hazelnuts: process them long enough to move from crumbs to a paste. Scrape down the sides of the processor if needed so larger pieces are worked back into the mixture.

Cocoa: add it with the chickpeas and syrup, rather than trying to mix it into the hazelnut paste on its own.

Adjusting the consistency

Rice drink: add it gradually, using only as much as needed to make the blend soft and spreadable. The recipe gives an approximate range of 50–60 g.

Blending: stop when the chickpeas and hazelnuts are incorporated and the texture is as smooth as you like. A little more blending helps reduce any graininess.

Choosing the chickpeas

Packet chickpeas: the recipe briefly boils the contents in 400 ml cold water, then drains and cools them before blending.

Cooked chickpeas: the ingredient list offers 400 g as an alternative. They should be soft and ready to blend; drain them well so excess liquid does not thin the spread.

Serving ideas

Spread it on toast or serve it with apple or pear slices for dipping. It also works as a topping for porridge or alongside plain yoghurt.

Because the mixture is sweet and rich, pair a portion with fresh fruit or another simple, unsweetened food.

Recipe notes & tips

• Let the cooked chickpeas cool before blending them with the other ingredients.
• Drain the chickpeas thoroughly to keep the spread from becoming too loose.
• Process the hazelnuts until they release their oils and form a paste.
• Add the rice drink little by little so you can control the final consistency.
• Taste the spread before serving and adjust the texture with a little more rice drink if needed.

Variations

• Maple version: use maple syrup in place of the agave syrup.
• Vanilla-free: leave out the optional vanilla for a more direct cocoa and hazelnut flavour.
• Thicker spread: use less rice drink and add it only until the mixture blends smoothly.
• Fruit dip: serve the spread with sliced apple or pear instead of bread.
• Extra hazelnut flavour: reserve a few toasted hazelnuts, chop them finely and scatter them over each serving.

Common mistakes to avoid

• Undercooked chickpeas: blend only once they are soft, or the finished spread may be grainy.
• Wet chickpeas: drain off excess water before blending so the mixture does not turn runny.
• Stopping the hazelnuts too early: keep processing past the flour stage until they become a paste.
• Adding all the rice drink at once: add it gradually to avoid thinning the spread too much.
• Blending warm chickpeas: allow them to cool first for a more manageable mixture.

How to store

Keep the spread in tightly sealed jars in the fridge for about one week. It can also be frozen; thaw it in the fridge and stir before serving if the texture has separated.

Frequently asked questions