A photo from the production of "The Kitchen" in Montclair, N.J., on July 9, 2014.
Photo: Jeffrey Neira/Watershed Visuals
©2014 Watershed Visual Media. All Rights Reserved.
Recipe courtesy of Katie Lee Biegel

Chocolate Chickpea Hazelnut Spread

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2 1/2 cups



  1. In a food processor, pulse the hazelnuts until they form a fine meal. Add the chickpeas and process until combined. Add the coconut sugar, cocoa powder, olive oil, vanilla and 1/4 cup water and process until smooth.