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1
Make the Chickpea Puree In a food processor, pulse the chickpeas, tahini, garlic, cayenne and cumin until finely chopped.
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2
With the machine on, drizzle in the oil and puree until smooth.
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3
Transfer to a bowl; season with salt and pepper.
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4
Wipe out the processor.
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5
Make the Muhammara Preheat the oven to 375.
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6
Toast the walnuts in a pie plate for 5 to 7 minutes, until lightly golden and fragrant.
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7
Let cool completely, then transfer the walnuts to the food processor.
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8
Make the Muhammara Meanwhile, in a small skillet, toast the ground cumin over moderately low heat, stirring, until fragrant, about 2 minutes.
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9
Scrape the cumin into the processor.
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10
Heat 2 tablespoons of the olive oil in the skillet.
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11
Add the bread and cook until golden and crisp on both sides, 3 to 4 minutes.
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12
Tear the bread into small pieces and add it to the processor.
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13
Add the piquillos, pomegranate molasses, lemon juice, 1/4 teaspoon of salt and the cayenne pepper.
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14
With the machine on, drizzle in the remaining 1/4 cup of olive oil and 1 tablespoon of water and puree until smooth.
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15
Season with salt and black pepper.
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16
Transfer to a bowl.
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17
Make the Muhammara Serve the chickpea puree and the muhammara along with burrata, grilled bread and roasted vegetables.
