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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Ingredients

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
muhammara
  • 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 <em>muhammara</em> along with burrata, grilled bread and roasted vegetables.</p>

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





505594 recipes/farmers-plate 2013-12-06T23:53:55+00:00 Suzanne Goin christmas|cocktail-party|holiday-open-house|thanksgiving|middle-eastern|appetizers-starters|dips-and-spreads|6|make-ahead|vegetarian|snack october-2013 recipes,farmers-plate 505594
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