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. Plus:  More Appetizer Recipes 

The Farmer's Plate
Photo: © Peggy Wong
Total Time:
1 hrs


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


Make the Chickpea Puree

  1. 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

  1. 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.

  2. 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.

  3. 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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