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(recipe, Matthew Card)
While this spread may be served immediately, it benefits from refrigeration and can be stored for up to five days. Don’t substitute ground cumin for the cumin seeds; omit it if you can’t find whole seeds. Almost any cracker with a bit of grain — whole wheat or multigrain — works just fine, though it's important to adjust the salt and sugar in the dip to accommodate the flavors of different brands of crackers. Jarred or fresh-roasted peppers work equally well. If using jarred peppers, rinse and dry them well to remove any flavor of the brine in which they come packed. If you can’t find Aleppo pepper or pomegranate molasses locally, try Kalustyan's, a New York City retailer of spices and hard-to-find ingredients. Serve the muhamarra with pita, lavash, or Scandinavian hardbread, or alongside chicken, beef, or strong-flavored fish.
For more great recipes, check out Matthew Card's feature on fresh summer cooking.