* 3 large carrots * 3 cloves of garlic * 1 tsp ground cumin * 1 tbsp olive oil * 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
**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
###Instructions
**Roast the carrots**
1. Peel and roughly chop the carrots 1. 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 1. Add the walnuts to the tray for the final 6 minutes
**Make the muhammara**
1. 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
**Prepare the Pan Fried Spiced Butter Beans**
1. Open the beans and rinse under cold water 1. 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
**Time to serve**
1. 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
1 Comment
###Ingredients
**Muhammara**
* 3 large carrots
* 3 cloves of garlic
* 1 tsp ground cumin
* 1 tbsp olive oil
* 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
**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
###Instructions
**Roast the carrots**
1. Peel and roughly chop the carrots
1. 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
1. Add the walnuts to the tray for the final 6 minutes
**Make the muhammara**
1. 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
**Prepare the Pan Fried Spiced Butter Beans**
1. Open the beans and rinse under cold water
1. 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
**Time to serve**
1. 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
[Source](https://www.bosh.tv/recipes/carrot-muhammara-with-crispy-butter-beans)