The Farmer's Plate

Chef Suzanne Goin calls this "a vegetable antipasto through a Southern California lens." It features roasted vegetables, burrata (cream-filled mozzarella) and the Middle Eastern walnut dip muhammara.

  • Total Time:
  • Servings: 6

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chickpea puree
  • 2 cups canned chickpeas, rinsed and drained
  • 1 tablespoon tahini
  • 1 garlic clove, crushed
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2/3 cup walnuts
  • 1/8 teaspoon ground cumin
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Half of a 1/4-inch-thick slice of whole wheat bread
  • 3/4 cup drained piquillo peppers
  • 1/2 teaspoon pomegranate molasses (optional)
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher salt, plus more for seasoning
  • Pinch of cayenne pepper
  • Freshly ground black pepper
  • 6 ounces burrata cheese or buffalo mozzarella, cut into 6 equal pieces, for serving
  • Grilled peasant bread and roasted vegetables such as carrots, fennel and red onions, for serving

How to make this recipe

  1. Make the Chickpea Puree In a food processor, pulse the chickpeas, tahini, garlic, cayenne and cumin until finely chopped. With the machine on, drizzle in the oil and puree until smooth. Transfer to a bowl; season with salt and pepper. Wipe out the processor.
  2. Make the Muhammara Preheat the oven to 375°. Toast the walnuts in a pie plate for 5 to 7 minutes, until lightly golden and fragrant. Let cool completely, then transfer the walnuts to the food processor.
  3. Make the Muhammara Meanwhile, in a small skillet, toast the ground cumin over moderately low heat, stirring, until fragrant, about 2 minutes. Scrape the cumin into the processor. Heat 2 tablespoons of the olive oil in the skillet. Add the bread and cook until golden and crisp on both sides, 3 to 4 minutes. Tear the bread into small pieces and add it to the processor. Add the piquillos, pomegranate molasses, lemon juice, 1/4 teaspoon of salt and the cayenne pepper. With the machine on, drizzle in the remaining 1/4 cup of olive oil and 1 tablespoon of water and puree until smooth. Season with salt and black pepper. Transfer to a bowl.
  4. Make the Muhammara Serve the chickpea puree and the muhammara along with burrata, grilled bread and roasted vegetables.

Make Ahead

The chickpea puree and muhammara can be covered and refrigerated for up to 2 days. Let both return to room temperature before serving.

Suggested Pairing

The rich and hearty muhammara is super-versatile with wine. For a red pairing, try a fruity blend from the south of France. For a white, try a minerally, vegetable-friendly Chablis.

Contributed By Photo © Peggy Wong Published October 2013

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