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
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Ingredients
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1
12-oz. can roasted red peppers
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1 cup
walnuts
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2 tablespoons
extra virgin olive oil
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1/3 cup
breadcrumbs
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2 teaspoons
pomegranate molasses
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1 teaspoon
cumin seeds
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1/4 teaspoon
aleppo pepper
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1/2 teaspoon
or more salt (to taste)
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1 teaspoon
sumac
Directions
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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.
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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.
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