Hazelnut Chickpea Chocolate Spread Food

SHIRO (ETHIOPIAN CHICKPEA SPREAD)

Steps:

• Heat the olive oil and 2 teaspoons of the Spiced Butter in a skillet over medium-high heat. Add the garlic, ginger and berbere and whisk until combined. Cook, stirring occasionally, until the garlic is fragrant and the mixture has thickened up slightly, about 2 minutes.
• Whisk in the chickpea flour, stirring briskly to avoid lumps; this will thicken quickly. Whisk in the tomatoes, 1 cup of water and the remaining 1 teaspoon Spiced Butter. Reduce the heat to low and simmer, adding more water as needed and stirring occasionally, until the mixture has thickened and the flour has cooked out, at least 10 minutes and up to 45 minutes for a stronger flavor. The shiro should have the consistency of thick buttermilk; it will thicken as it stands and cools. Season with salt and pepper and serve on injera if desired.
• Cut the butter into pieces and put in a saucepan with the cinnamon, garlic, ginger, rosemary, and turmeric. Turn the heat to low, let the butter melt, then simmer very gently (you don't want the milk solids to brown) for 30 minutes to infuse the flavors into the butter.
• Let the butter sit for 10 minutes until the milk solids settle at the bottom. Skim off any froth and pull out the cinnamon, garlic, ginger, and rosemary. Pour the butter into a large measuring cup--be careful to leave all the milk solids behind. Discard the solids. Then pour the butter into ice cube trays and freeze it. Once they're solid, you can put the butter cubes into plastic bags and keep them in the freezer for months.

HOMEMADE CHOCOLATE-HAZELNUT SPREAD

Steps:

• Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
• Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
• Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.

CHOCOLATE CHICKPEA HAZELNUT SPREAD

Steps:

• 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.

CHOCOLATE HAZELNUT SPREAD WITH CREPES

Steps:

• In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well. Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly. Keeps 1 month, covered, at room temperature.
• In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes, if you have got the time. In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.
• One by one, spread each crepe with a thin layer of the chocolate hazelnut spread, then some banana slices, and roll up like a cigar or fold into quarters. Place 2 crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.
• Notes about the recipe: While in Italy we discovered Nutella, a chocolate hazelnut spread that comes in a jar like peanut butter. We can't get enough of it but also have trouble finding it. So I figured out how to make my own! This recipe makes more hazelnut spread than you need but it keeps and is great to spread on toast, inside croissants or on brioche. I've even caught family members just spreading it on a banana as they peel it down, one schmear per bite.

CHOCOLATE HAZELNUT BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
• Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
• Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.

VITAMIX CHOCOLATE HAZELNUT SPREAD

Steps:

• 1. Preheat oven to 350 degrees F (180 degrees C).
• 2. Place hazelnuts in a single layer on a baking sheet. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
• 3. To remove skins, wrap cooled hazelnuts in a clean kitchen towel. Rub until most of the skins come off.
• 4. Line a baking sheet with foil.
• 5. Combine sugar and water in a 3 to 4 cup (720-960 ml) saucepan. Cover and bring the mixture to a simmer over medium heat. Remove the lid and wipe down the sides of the pan with a wet pastry brush or a scrunched-up paper towel dipped in water. Cover and cook for 2 minutes or until the sugar is completely dissolved. Uncover and cook until the syrup looks like pale amber maple syrup.
• 6. Immediately pour the caramel onto the lined baking sheet. Tilt the sheet to spread the caramel as thinly as possible. Let harden completely, about 15 minutes.
• 7. Break cooled caramel into small pieces and place into the Vitamix container and secure lid.
• 8. Select Variable 1.
• 9. Turn machine on and slowly increase speed to Variable 5.
• 10. Blend for 15 seconds. Stop machine and remove lid.
• 11. Add the nuts to the Vitamix container and secure lid.
• 12. Select Variable 1.
• 13. Turn machine on and slowly increase speed to Variable 10, then to High.
• 14. Blend for 1 minute, using the tamper to press the ingredients into the blades. Stop machine and remove lid to scrape down the sides. Continue blending until nuts are free flowing.
• 15. Add remaining ingredients to the Vitamix container and secure lid.
• 16. Select Variable 1.
• 17. Turn machine on and slowly increase speed to Variable 10, then to High.
• 18. Blend for 2 minutes using the tamper to press the ingredients into the blades.

CHOCOLATE CHICKPEA SPREAD

Steps:

• As with all hummus, this spread couldn't be easier; Just throw everything but the water into your food processor or blender, and thoroughly puree, scraping down the sides of the bowl to get everything incorporated as needed. With the motor running, slowly drizzle in the water, until you reach your desired consistency. Spread at will!