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Butterbean mash with muhammara

Name: Butterbean mash with muhammara
Yield: 6
Ingredients: 100ml olive oil; 1 garlic clove (skin on), lightly crushed; 3 thyme sprigs; 2 x 400g cans butterbeans, drained, rinsed; 5 (850g) red capsicums, quartered, seeds and stalk discarded; 1 tbs olive oil, plus extra to drizzle; 8 garlic cloves, peeled; 1 tbs picked thyme leaves; 3/4 tsp sweet smoked paprika; 1/4 tsp chilli flakes; 2 tsp balsamic vinegar; 60g walnut halves, lightly roasted, roughly chopped

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by Yotam Ottolenghi

Nov 01, 2018

“Muhammara is a spicy Levantine dip of red capsicum and walnuts. It keeps in the fridge for 3 days, so double the recipe, if you like. It’s as lovely spooned into a cheese sandwich or served with grilled meat as it is as a dip. I’ve left the skins on the capsicums for ease, but remove them if you don’t want the texture. The mash can be made 3 days in advance – keep in the fridge in a separate container and bring back to room temperature before serving” - Yotam Ottolenghi. This is an edited extract from Ottolenghi SIMPLE (Penguin Random House, RRP $49.99). On sale now.

100ml olive oil
1 garlic clove (skin on), lightly crushed
3 thyme sprigs
2 x 400g cans butterbeans, drained, rinsed

Muhammara

5 (850g) red capsicums, quartered, seeds and stalk discarded
1 tbs olive oil, plus extra to drizzle
8 garlic cloves, peeled
1 tbs picked thyme leaves
3/4 tsp sweet smoked paprika
1/4 tsp chilli flakes
2 tsp balsamic vinegar
60g walnut halves, lightly roasted, roughly chopped

Method

1.

Preheat the oven to 220°C (fan-forced).
2.

For the muhammara, mix the capsicum and oil, and spread out on a large parchment-lined baking tray. Roast for 15 minutes, then add the garlic. Continue to roast for 15 minutes, until the skin of the capsicum is soft and starting to blacken and the garlic is golden-brown.
3.

Place the capsicum and garlic in a food processor, along with the thyme leaves, paprika, chilli flakes, vinegar, walnuts and 1/2 teaspoon salt. Blitz to form a rough paste and set aside.
4.

To make the mash, put the oil in a small saucepan and place on a medium heat. Once hot, add the garlic clove and thyme sprigs, and fry very gently for 2-3 minutes, until the garlic starts to caramelise. Discard the garlic and set the sprigs of thyme aside, along with 2 tsp of the oil. Pour the remaining oil into a food processor with the butterbeans, 1 tbs water and 1/2 teaspoon salt. Blitz until completely smooth, adding a little more water if you need to. Spread out on a large platter or a few plates, creating a natural rim around the edge, and spoon the muhammara into the centre. Top with the crispy thyme springs and oil.