Recipes The Farmer's Plate Be the first to rate & review! 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. Plus: More Appetizer Recipes By Suzanne Goin Suzanne Goin Instagram Website Suzanne Goin is a four-time James Beard Foundation award-winning chef and the author of two best-selling cookbooks. Food & Wine's Editorial Guidelines Updated on June 16, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Peggy Wong Total Time: 1 hrs Yield: 6 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 Directions 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. 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. 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. 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. Rate it Print