Sweet & Tangy Hummus

By garciamoss

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor. Find it in Middle Eastern markets or online to make your new favorite hummus.

Ingredients

• 1 (15.5-ounce) can chickpeas, rinsed
• 1/3 cup tahini
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons Turkish or Syrian red pepper paste or 2 teaspoons Harissa paste
• 1 tablespoon pomegranate molasses (optional)
• Kosher salt, to taste
• Olive oil
• Aleppo pepper or crushed red pepper flakes
• Pita bread

Preparation

Step 1

Set aside 2 tablespoons 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.

Transfer to serving dish.

Drizzle hummus with olive oil and top with Aleppo pepper and reserved chickpeas. Serve with warm pita bread alongside.

Hummus can be made up to 3 days ahead. Cover and chill.