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The Farmer's Plate
© Peggy Wong

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.

Chickpea Puree

  1. 2 cups canned chickpeas, rinsed and drained
  2. 1 tablespoon tahini
  3. 1 garlic clove, crushed
  4. 1/2 teaspoon cayenne pepper
  5. 1/4 teaspoon ground cumin
  6. 1/2 cup extra-virgin olive oil
  7. Kosher salt
  8. Freshly ground black pepper


  1. 2/3 cup walnuts
  2. 1/8 teaspoon ground cumin
  3. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  4. Half of a 1/4-inch-thick slice of whole wheat bread
  5. 3/4 cup drained piquillo peppers
  6. 1/2 teaspoon pomegranate molasses (optional)
  7. 1/2 teaspoon fresh lemon juice
  8. 1/4 teaspoon kosher salt, plus more for seasoning
  9. Pinch of cayenne pepper
  10. Freshly ground black pepper
  11. 6 ounces burrata cheese or buffalo mozzarella, cut into 6 equal pieces, for serving
  12. Grilled peasant bread and roasted vegetables such as carrots, fennel and red onions, for serving
  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. 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. 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.

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