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 

Suzanne Goin
October 2013

Gallery

Credit: © Peggy Wong

Recipe Summary

total:
1 hr
Yield:
6
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Ingredients

Chickpea Puree
Muhammara

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.

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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.

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