Sweet and Tangy Hummus

Name: Sweet and Tangy Hummus
Yield: 8 Servings
Ingredients: 1 15.5-oz. can chickpeas, rinsed; ⅓ cup tahini; 3 tablespoons fresh lemon juice; 1½ tablespoon Turkish or Syrian red pepper paste or 2 tsp. harissa paste; 1 tablespoon pomegranate molasses (optional); Kosher salt; Olive oil, Aleppo pepper or crushed red pepper flakes, and warm pita bread (for serving)

Anissa Helou8 ServingsSource

dip hummus chickpea easy quick snack starter dairy-free vegan vegetarian do not show on encore

Ingredients

1 15.5-oz. can chickpeas, rinsed

⅓ cup tahini

3 tablespoons fresh lemon juice

1½ tablespoon Turkish or Syrian red pepper paste or 2 tsp. harissa paste

1 tablespoon pomegranate molasses (optional)

Kosher salt

Olive oil, Aleppo pepper or crushed red pepper flakes, and warm pita bread (for serving)

Method

Set aside 2 Tbsp. chickpeas for serving. Process tahini, lemon juice, red pepper paste, pomegranate molasses (if using), and remaining chickpeas in a food processor, adding water as needed, until hummus is very smooth; season with salt.

Serve hummus drizzled with oil and topped with Aleppo pepper and reserved chickpeas, with pita bread alongside.

DO AHEAD: Hummus can be made 3 days ahead. Cover and chill.