Carrot Muhammara with Crispy Butter Beans
Vegan carrot muhammara with roasted walnuts, Aleppo pepper and pomegranate molasses, topped with crispy butter beans. Ready in 35 minutes.
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Cooking tools:
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Peeler
- Food processor
- Mixing bowl
- Spoon
- Can opener
- Colander
- Skillet
- Stove
- Microplane
- Citrus press
- Spatula
- Plate
Ingredients
- 3 large carrots
- 3 cloves of garlic
- 1 tsp ground cumin
- 1 tbsp olive oil
- salt
- pepper
- 50g walnuts
- 50g fresh breadcrumbs
- 1 ½ tsp Aleppo pepper flakes
- The juice of half a lemon
- 1 tbsp pomegranate molasses
- 1 400g tin of butter beans
- 1 tsp cumin
- lemon zest
- handful of parsley leaves
- large slices of good quality bread
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