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

Steps

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.
2. 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.