Author Notes: I've been eating pita with hummus and labne several times a week for years; when I discovered muhammara, that lunch got infinitely better. Muhammara is a zippy red pepper and walnut spread with a touch of sweetness from pomegranate molasses. I adapted this recipe from one in Bon Appetit, swapping out panko for homemade breadcrumbs, upping the tang with sumac, and adding aleppo pepper for some authentic Syrian spice. - Rivka
Serves 6 as an appetizer
- 1 12-oz. can roasted red peppers
- 1 cup walnuts
- 2 tablespoons extra virgin olive oil
- 1/3 cup breadcrumbs
- 2 teaspoons pomegranate molasses
- 1 teaspoon cumin seeds
- 1/4 teaspoon aleppo pepper
- 1/2 teaspoon or more salt (to taste)
- 1 teaspoon sumac
- In a dry saute pan, toast cumin seeds over medium heat until fragrant, about 3 minutes. Immediately transfer cumin to a bowl to prevent burning.
- Add all ingredients to food processor or blender and blend until mixture forms a smooth paste. If mixture won't puree, add water or olive oil by the tablespoon until the mixture becomes smooth. Transfer to serving bowl, sprinkle sumac on top, and serve with warm pita or pita chips.
- This recipe was entered in the contest for Your Best Dip
- This recipe was entered in the contest for Your Best Open House Dish