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Carrot Muhammara with Crispy Butter Beans

  • Not too tricky
  • 0:35 m
  • 17 ingredients

This is our twist on a Muhammara. A Middle Eastern dip cherished for its complex flavours of savoury, sweet, and a hint of spice has been given a BOSH! makeover. A modern take on a timeless classic our Carrot Muhammara with Crispy Butter Beans is wonderfully smokey and packed full of flavour. Topped with crispy cumin butter beans for that perfect crunch. Served with toasted sourdough or pitta, it's a game-changer for your Mezze platter or as a spread on your favourite sandwich.

Serves: 4

Ingredients

For the Muhammara

  • 3 large carrots
  • 3 cloves of garlic
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • salt and pepper
  • 50g walnuts
  • 50g fresh breadcrumbs
  • 1 ½ tsp Aleppo pepper flakes
  • The juice of half a lemon
  • 1 tbsp pomegranate molasses
  • salt and pepper to taste

For the Crispy Butterbeans

  • 1 tbsp extra virgin olive oil
  • 1 400g tin of butter beans
  • 1 tsp cumin
  • The juice of half a lemon
  • salt and pepper to taste

To Serve

  • lemon zest
  • extra virgin olive oil
  • handful of parsley leaves
  • large slices of good quality bread

Before you start

Oven preheated to 200*C fan setting | Baking tray | Food processor | Frying pan

Step 1

Roast the carrots

  • Peel and roughly chop the carrots
  • On a baking tray, add the carrots and garlic cloves (no need to peel them at this stage). Toss with the cumin, olive oil and salt and pepper. Roast for 30 minutes, until the carrots are tender
  • Add the walnuts to the tray for the final 6 minutes

Ingredients

  • 3 large carrots
  • 3 cloves of garlic
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • salt and pepper
  • 50g walnuts

Step 2

Make the muhammara

  • Pop the garlic cloves from the skin and add them to the food processor with the carrots, walnuts, breadcrumbs, aleppo and lemon. Pulse until combined, maintaining some texture. Transfer to a bowl and stir through the pomegranate molasses. Set to one side

Ingredients

  • 50g fresh breadcrumbs
  • 1 ½ tsp Aleppo pepper flakes
  • The juice of half a lemon
  • 1 tbsp pomegranate molasses
  • salt and pepper to taste

Step 3

Prepare the Pan Fried Spiced Butter Beans

  • Open the beans and rinse under cold water
  • Warm the olive oil in a frying pan. Add the beans and cumin to the pan and fry for 2-3 minutes.  Squeeze over the lemon juice and fold to coat. Taste and season to perfection with salt and pepper

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 400g tin of butter beans
  • 1 tsp cumin
  • The juice of half a lemon
  • salt and pepper to taste

Step 4

Time to serve

  • Smooth the muhammara on a serving plate. Spoon the beans on top. Drizzle with extra virgin olive oil, sprinkle over a little more pepper and scatter with lemon zest and parsley leaves. Serve immediately with a toasted bread of your choice

Ingredients

  • lemon zest
  • extra virgin olive oil
  • handful of parsley leaves
  • large slices of good quality bread