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Broad Bean Hummus with Muhammara

Make your own middle eastern roasted red pepper hummus and you'll thrill your fellow pot-luckers. I made this preparation inspired by Yottam Ottolenghi's 'Simple' cookbook. I used Butter beans and added lemon zest and juice and a dash of cumin to liven up the hummus.


The roasted red pepper Muhammara sauce is also great on baked fish or meats, or as a spread for sandwiches.



Bean Hummus:

3 Tbsp olive oil

2 cloves garlic, peeled and halved

3 sprigs thyme

1 can broad or butter beans (white lima) rinsed and drained (I used Goya Butter beans)

1/2 tsp cumin powder

1/4 tsp salt or to taste

1/4 tsp Aleppo pepper or crushed red pepper flakes, or to taste

zest of 1 lemon

juice of 1/2 lemon (about 1 Tbsp)

2-3 Tbsp water as needed


Muhammara:

2 red peppers

1/3 cup walnuts, slightly toasted in a dry pan for 1-2 minutes

3 cloves garlic

1 Tbsp fresh thyme leaves

1/4 tsp smoked paprika

1 Tbsp Balsamic vinegar

1 Tbsp pomegranate molasses

2 Tbsp olive oil


Heat oil in a small saucepan and add the garlic.  Carefully add the thyme sprigs, watching out for any oil spattering.  Cook the garlic for 2-3 minutes, turning with tongs to slightly brown all sides. Set aside on a plate.  Allow the thyme leaves to crisp cooking for oil perhaps a few moments more.  Remove to garlic cloves.  Allow oil to cool down a bit.


Put oil in a small food processor and add all remaining humus ingredients.   Blend until you have a really smooth consistency.  Adjust consistency with water as needed.  Set aside.


Set grill to high.  Quarter and seed the red peppers and toss with a dash of olive oil , salt and pepper in a bowl.  Roast red peppers over high heat about 2-3 minutes, skin side up.  Turn over and roast just until black blisters start to appear on skin, about another 2-3 minutes, depending on grill.  Return peppers to bowl and cover with plastic wrap.


Toast walnuts in a dry pan over medium heat for 2-3 minutes, stirring often, just until they smell fragrant.  Watch carefully not to burn them! Set aside to cool. Finely chop one tablespoon of the walnuts and set aside.


If you desire, peel off the black charred sections of the peppers’ skins. Cut wedges in half.


Put the un-chopped walnuts in a small food processor along with the garlic and thyme. Pulse a few times, to mince the walnuts to a fine grind - but not a paste! Add the peppers, paprika, vinegar, molasses and oil to processor and pulse until you have a mixture somewhat like a pesto. Cooks pulse to their taste - some like good chunks and others a fairly smooth preparation. This is fairly smooth.


Spread humus onto a serving platter, forming a ridge at the edges and almost a hole in the center.  Fill the center with as much Muhammad sauce as you like.  Drizzle a dash of olive oil over preparation.  Garnish dish with chopped walnuts, garlic and thyme sprigs.


Makes an appetizer to serve 4-6.

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