The Farmer's Plate

Name: The Farmer's Plate
Ingredients: 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

20 ingredients

17 steps

Ingredients

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

Directions

1

Make the Chickpea Puree In a food processor, pulse the chickpeas, tahini, garlic, cayenne and cumin until finely chopped.
2

With the machine on, drizzle in the oil and puree until smooth.
3

Transfer to a bowl; season with salt and pepper.
4

Wipe out the processor.
5

Make the Muhammara Preheat the oven to 375.
6

Toast the walnuts in a pie plate for 5 to 7 minutes, until lightly golden and fragrant.
7

Let cool completely, then transfer the walnuts to the food processor.
8

Make the Muhammara Meanwhile, in a small skillet, toast the ground cumin over moderately low heat, stirring, until fragrant, about 2 minutes.
9

Scrape the cumin into the processor.
10

Heat 2 tablespoons of the olive oil in the skillet.
11

Add the bread and cook until golden and crisp on both sides, 3 to 4 minutes.
12

Tear the bread into small pieces and add it to the processor.
13

Add the piquillos, pomegranate molasses, lemon juice, 1/4 teaspoon of salt and the cayenne pepper.
14

With the machine on, drizzle in the remaining 1/4 cup of olive oil and 1 tablespoon of water and puree until smooth.
15

Season with salt and black pepper.
16

Transfer to a bowl.
17

Make the Muhammara Serve the chickpea puree and the muhammara along with burrata, grilled bread and roasted vegetables.