Aptly taken from Simple by Ottolenghi (if you don’t have it, you need it).
2 large red peppers, cut into quarters pips and stalk removed
5 cloves garlic
1/2 tsp smoked paprika
1 tbsp thyme leaves picked
30g toasted walnuts
2 x tins butterbeans
100ml olive oil
5 – 6 sprigs thyme
2 cloves garlic
1 tsp lemon zest
Roast the peppers in a 220 degree oven for 15 minutes, and then add in the peeled garlic cloves. Put into a food processor with all the other ingredients up to walnuts. Blitz to a rough paste (not too smooth!). Remove and set aside.
Clean out the processor and put in the butterbeans (drained). Put the olive oil in a hot frying pan and put in the garlic cloves (skin on) and thyme sprigs. Turn the heat down and let them cook for a few minutes until the garlic is caramelizing. Remove from heat. Discard the garlic. Set aside 2 tsp of the oil with all the thyme sprigs. Pour the rest of the oil into the butterbeans. Add a pinch of salt and some lemon zest, and then blitz to a smooth mash.
Spread the butterbean mash on a plate and top with the muhammara.