Sweet & Tangy Hummus
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)
Olive oil, Aleppo pepper or crushed red pepper flakes, and warm pita bread (for serving)
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.