Lima Bean Mash with Muhammara

Muhammara is a Levantine dip made from red peppers. There are, of course, regional variations and family-secret recipes, but the red peppers are a must. What you'll find below is a very simple version of this amazing spread. This recipe is modified from famed chef Yotam Ottolenghi's recipe in his book Simple, which originally called for a whopping total of 8 tablespoons of olive oil. If that much fat doesn't bother you, then, by all means, use it all. It will definitely give your tastebuds a treat!

I've found that the lima bean mash to muhammara ratio can be a bit off, depending on how you divide them. No fear, though, as both make great additions to sandwiches as a way to add a unique kick. Store leftovers of the mash and muhammara separately, and bring them back to room temperature before serving. You can dip whatever comes to mind in this delectable duo, but I highly recommend pairing this with some fresh, homemade pita. This dish works very well as a main dish for two to three, or a side dish for up to eight.

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Ingredients for the Muhammara

• 5 red bell peppers

• 1.5 tsp olive oil

• 8 garlic cloves

• 1 Tbsp thyme leaves

• 0.5 tsp paprika (smoked, if you have it)

• 0.25 tsp red pepper flakes (or more or less to taste)

• 2 tsp balsamic vinegar

• 0.25 - 0.75 cup chopped walnuts

• salt

Ingredients for the Lima Bean Mash

• 2-7 Tbsp olive oil (as explained above, I reduce the amount considerably to about 2 Tbsp. If you're not worried about the fat content, the original recipe calls for 7 Tbsp. Go for it, as it definitely adds to the finished product)

• 1 garlic clove, slightly crushed

• 2 thyme sprigs (optional but delicious)

• 3 cups cooked lima beans (1.25 cups soaked from dry or 2 cans)

• water

• salt

Instructions

1. Preheat the oven to 450°F (around 230°C).

2. Quarter and de-seed the bell peppers. Rub them with oil, outside and inside, and place them on a parchment-covered baking sheet. Pop them in the oven for about 15 minutes then add the garlic to the baking sheet. Continue to roast them for another 15 or so minutes, until the skin of the peppers is starting to blacken and blister and the garlic is turning gold.

3. Give the peppers a few minutes to cool off so they're easier to handle. At this point, you can choose to remove the skins or leave them on. Personally, I like leaving them on for ease and a bit more mouthfeel, but it's up to you. Place them in a blender or food processor with the roasted garlic, thyme leaves, paprika, pepper flakes, balsamic vinegar, and most of the walnuts (reserve 2 - 3 Tbsp for serving), and up to 1/2 tsp of salt, based on your tastes. Buzz that stuff up until you form a paste, and set it aside.

4. You have some options when making the mash. For a truly delectable meal, heat the olive oil in a saucepan over medium-low heat. Bear in mind that the original recipe called for 7 Tbsp. If you're trying to keep it low fat, use less olive oil but be sure to remember how much you cut out. If you're not worried about it, go all-in with the whole original scale. I used about 2 Tbsp and this still came out deliciously. Once the oil is warm, add the crushed garlic clove and thyme sprigs and fry very gently for 2-5 minutes until the garlic is beginning to brown or carmelize. Turn off the heat, and either discard the garlic or reserve it for the next step. Set aside the thyme sprigs. If you reduced the amount of olive oil to under 5 Tbsp, I suggest not reserving any of it, but feel free to set aside 2 Tbsp for serving. If you're in a hurry, feel free to skip this step altogether and just use straight olive oil or replace it completely with water.

5. Add the lima beans and 0.5 tsp of salt to a food processor or blender. If you're into garlic, toss that golden clove in there, as well. If you used a lesser amount of olive oil, add up to 5 Tbsp of that into the blender. If you didn't use up to 5 Tbsp of oil, make up for the missed moisture by adding in the equivalent (or lesser and adjust) amount of water. Buzz this until completely smooth - add more water if needed.

6. Serve by spreading the lima bean mash onto plates as necessary (if you're serving this as a side dish, appetizer, or party-like option, you can put it all on one large platter. If this is the main dish, you can also split it up between plates), creating a rim around the edge of the dish. Spoon the muhammara into the center and top it with the reserved walnuts, crispy thyme sprigs, and whatever olive oil you may have set aside.