This is a great alternative to store-bought Nutella or chocolate spread. The kids will never know it's full of chickpeas. The recipe is from David Frenkiel and Luise Vindahl's Little Green Kitchen (Hardie Grant, 2019). The spread can be used on crackers, bread, plain biscuits or cakes, pancakes, waffles - go crazy!

400g tin chickpeas, drained and rinsed
8 pitted dates
3 tbsp peanut butter, tahini or any nut/seed butter of your choice
4 tbsp cacao powder
2 tbsp maple syrup or rice syrup or honey
2-4 tbsp water or milk of choice
1/2 tsp sea salt
olive oil, to loosen if necessary

Blitz all the ingredients in a food processor, except for oil. Slowly drizzle in oil while on low to achieve the consistency you like. You can also add more water or milk or sweetener to taste.
Store in an airtight jar in the fridge.